Chicken Cacciatore

Ingredients · per serving

• 1 tsp Dried oregano
• to taste Fresh parsley
• 1 medium Red bell pepper
• 80 ml White wine
• to taste Black pepper
• 3 cloves Garlic
• 250 g Chicken thigh fillets
• 50 g Kalamata olives
• 1 tbsp Olive oil
• 100 g Pasta (small shape)
• to taste Salt
• 200 g Tinned chopped tomatoes
• 1 medium Onion

Instructions

1. Pat the chicken thighs dry. Season with salt and pepper. Slice the peppers and onion thinly. Mince the garlic.
2. Heat the olive oil in a wide pan over medium-high heat. Lay the chicken in skin-side down. Sear 5 minutes until deep gold. Flip, sear 2 minutes. Lift onto a plate.
3. Lower heat to medium. Add the onion and peppers to the same pan, cook 5 minutes until soft.
4. Add the minced garlic and dried oregano. Stir 30 seconds.
5. Pour in the white wine, scrape up the brown bits, let it bubble 1 minute.
6. Add the tinned tomatoes, halved olives and a generous pinch of salt. Slide the chicken back into the sauce skin-side up. Lower heat to a simmer.
7. Cover loosely and simmer 15 minutes, basting once or twice, until the chicken is cooked through and the sauce has thickened. Scatter with chopped parsley. Serve over pasta, polenta or with crusty bread.

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