Chicken Cacciatore, or Hunters Chicken as it’s also known. I’ve

Chicken Cacciatore, or Hunters Chicken as it’s also known. I’ve got an oven baked Chicken Cacciatore recipe which uses whole bone in, skin on chicken portions, in my book. This week, I made this speedy hob cooked version using thigh fillets (you could use breasts) and it was delicious! Neither of the boys are olive lovers so I left those out. You could add them at the end for the olive lovers - I love their saltiness with the sweetness of the rich tomato sauce. Let me know if this has solved your dinner conundrum tonight or hit save to have try it another day. It’s great with rice, pasta mash. It’s also a great Sunday dinner served with roast potatoes and green veg. All ingredients can be doubled if you want to batch cook so there’s a meal for the freezer. You can also cook this in the slow cooker. Colour the chicken and onions first then add everything else. Cook on low for 6 hours, or high for 4. Ingredients for 4:- 1kg chicken thighs or breasts, halved 1 tbsp oil 1 onion chopped 2 carrots chopped 3 garlic cloves crushed 1 pepper, diced 1 tsp thyme 30g dried porcini, soaked in 100ml hot water or 100g sliced fresh mushrooms. Or leave them out! 100ml red wine 100ml chicken stock, 200ml if not using the dried porcini 400g chopped tomatoes Season the chicken and colour in a hot pan for 3 minutes on each side. Set aside. Add a splash of water to deglaze the pan. Add the onions, garlic & carrots. Cook for a couple of minutes. Add the thyme. Lift the mushrooms out of their stock & add these keeping the stock. Add the wine, let it reduce for a couple of minutes then add the reserved porcini stock (discarding the last bit as it can be gritty) & chicken stock. Return the chicken & simmer for 30-40 minutes. Finish with optional olives & chopped parsley.

Good

% Daily Values based on a 2,000 calorie diet