Chicken Cacciatore

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Coat chicken thighs in seasoned flour. Heat oil in pan medium high heat and add chicken and fry each side for about 3 mins. To a light golden crust. Remove and set aside for later. Chop leeks, capsicums and celery and add to the same pan but at medium heat. Fry for 5-10 minutes until softened then add the chopped garlic and halved tomatoes, cook for 10 mins then add pasatta, salt and pepper to taste. You may need to add sugar if sauce tastes bitter. Add 250 ml red wine if adding.

Step 2

Let the wine cook off. Cover with a lid and turn down to a simmer. Once sauce has reduced by about 1/3 add the sealed chicken pieces, cover with sauce and add sliced olives. Replace lid and simmer for 30 minutes. Serve with your favourite pasta.