Chicken Cacciatore

Chicken Cacciatore

Serves 4

30 Minutes

INGREDIENTS:

8 boneless chicken thighs

2 tablespoons olive oil

1 onion, peeled and finely chopped

2 garlic cloves, crushed

250ml red wine (Chianti is good)

1 bay leaf

4 sprigs of thyme

2 sprigs of rosemary

100ml good quality chicken stock

2x400g tins plum tomatoes

1 tsp dried chilli flakes
handful of pitted black olives

1x 400g tin cannellini beans, drained and rinsed

Sea salt and freshly ground black pepper

METHOD:

1. Heat the olive oil a large oven-proof casserole dish over a high heat. Season the chicken thighs all over and add to the hot pan. Fry the chicken for 3-4 minutes, turning half way through until they are browned on all sides. Remove to a plate.

2. Lower the heat to medium and add the onion, and garlic and fry for 3-4 minutes until golden and soft.

3. Pour in the wine and let it bubble for 1-2 minutes. Return the chicken to the pan and add the dried chilli flakes, chicken stock, olives and plum tomatoes. Season well and simmer for 15-20 minutes until the chicken is cooked and the sauce has nicely reduced.

4. Stir through the cannellini beans and season with sea salt and freshly ground black pepper