Chicken cacciatore

The Italian 'hunter's stew': chicken thighs braised with peppers, mushrooms, tomatoes, herbs and olives until tender. Serve with crusty bread to soak up the sauce.

Ingredients

• 800 g Chicken thighs, boneless, skinless
• 30 ml Olive oil
• 1 Onions, sliced
• 2 Peppers, red and yellow, sliced
• 200 g Mushrooms, quartered
• 0.3 Garlic, sliced
• 20 g Tomato purée
• 800 g Chopped tomatoes
• 2 g Dried oregano
• 1 g Dried thyme
• 1 g Bay leaves, 2 leaves
• 60 g Black olives
• 5 g Salt
• 1 g Black pepper
• 8 g Fresh parsley, chopped
• 1 Bread, crusty, to serve

Method

1. Season the chicken and brown it well on both sides in the oil in a large lidded pan. Lift out.
2. Add the onion, peppers and mushrooms to the pan and cook until softened and lightly coloured, then stir in the garlic and purée for a minute.
3. Add the tomatoes, oregano, thyme, bay, salt and 100ml water, then nestle the chicken back in. Cover and simmer gently until the chicken is very tender.
4. Stir in the olives and simmer uncovered for 5 minutes to thicken. Scatter with parsley and serve with crusty bread.