This easy version of chicken cacciatore makes a delicious midweek dinner – serve with garlic bread and a crisp green salad.
4 Tablespoons olive oil
8 boneless, chicken pieces
4 cloves garlic, smashed
1 red onion, thinly sliced
1-2 Tablespoons tomato paste
1 glass white wine
2 cups chicken stock
1 large tin crushed tomatoes, no added salt
1 Tablespoon fresh oregano
1 Tablespoon fresh Italian parsley
2 bay leaves
Handful green olives, pitted
Handful dry cured olives, pitted
Parmesan cheese, to serve
1. In a large pan, heat the oil. Season chicken well with salt and pepper and sear on all sides. Remove.
2. Add the onion and garlic and sauté. Cook for 1-2 minutes, then add the tomato paste and cook for another minute.
3. Add the white pan and scrape up any bits stuck to the bottom of the pan. Add the chicken, crushed tomatoes and chicken stock and bring to the boil, then lower the heat. Add the herbs. Cover and simmer for 30-40 minutes until the chicken is tender. In the last 5 minutes turn up the heat, remove the lid, add the olives and continue simmering uncovered.
4. Meanwhile, cook the pasta. When the chicken is ready, serve over the pasta with parmesan on top.
What’s your favourite pasta recipe?