CHICKEN CACCIATORE

An oldie, but a golden goodie!!! Love, love, love this dish. Always have, always will

Serves 4

Ingredients:

• 700g chicken thighs (approx. 4 chicken thighs)

• 2 tablespoons plain flour

• Sea salt & cracked black pepper

• 3 tablespoons extra virgin olive oil

• 1 brown onion, diced

• 2 cloves garlic, finely chopped or minced

• 200g mushrooms, sliced

• 3 celery ribs, chopped

• 2 tablespoons tomato paste

• 800g tinned crushed or cherry tomatoes

• 1/2 cup chicken stock

• 1/2 cup pitted kalamata olives

• Fresh parsley, chopped (for garnish)
  
  Serve on rice, pasta or with crusty toasted bread.

Method:

1. Preheat your oven to 180 degrees fan forced.
   Heat the olive oil in a large oven-safe pot over medium-high heat.

2. Season the chicken thighs with salt, pepper and dust them in flour. Place them in the pot and cook until browned and crispy, about 5 minutes. Flip the thighs and brown the other side for an additional 2-3 minutes. Remove the chicken from the pot/pan and set aside.

3. To the same pot, add the onion, garlic and cook, stirring for 2-3 minutes. Then add the celery and mushrooms. Sauté until the vegetables are softened, about 5 minutes. Add tomato paste, tinned tomatoes and chicken stock. Combine everything, add the chicken back in and season well.

4. Place in the oven with the lid on and cook for 50 minutes. Remove the chicken and add the olives and parsley, stir through.

5. Serve up into bowls and garnish with fresh parsley.