Chicken Cacciatore

This is a suped up version of the classic Italian dish. The flavour is big and complex.

Ingredients

• Salt & Pepper, or Wazoo (Recipe HERE)
• 4 pcs Chicken drumsticks, skinless
• 4 pcs Chicken thighs, skinless
• Flour, to dust
• Chilli Powder, to dust
• 4 Tbsp Extra Virgin Olive Oil (EVOO)
• 1 Celery stick, chopped
• 1 Onion, chopped
• 2 Carrots, chopped
• 1 Garlic head, cut horizontally
• 1 cup Chicken Stock (Recipe HERE)
• 3 sprigs Rosemary, fresh
• 10 sprigs Thyme, fresh
• 1 cup Red Wine, dry (cabernet, merlot, etc)
• 2 x 400g can Peeled Tomatoes, crushed
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp Capers
• 1/2 cup Kalamata Olives, whole
• 1 Bunch of Parsley, chopped

Method

1. Season the chicken, cover and let rest for 30 mins.
2. Dust with flour and chilli powder or Wazoo (use as much or as little as you like--depending on how spicy you like it)
3. In a large span (or large casserole dish), add EVOO and heat to medium-low. Add in all the chicken pieces, braising them on all sides until they start to turn golden brown (10mins). Add the lid and cook for a few more minutes. Remove the lid, flip the chicken then cover it again and cook for 10 more minutes. Once cooked, remove the chicken from the pan and set aside.
4. Add the chopped carrots, onion, celery and garlic (sliced end down) to the same pan. Cook on medium heat stirring occasionally for 10 minutes until vegetables begin to soften.
5. Add the chicken stock and de-glaze the pan. Add the rosemary, thyme and wine.
6. Return the chicken to the pan. Cover and cook for another 10 minutes.
7. Uncover and cook for another 10mins until the wine has reduced.
8. Add canned tomatoes and gently, SLOWLY mix it through as best you can. Season to taste with salt and pepper. Add red wine vinegar, scatter capers and olives.
9. Reduce heat to low and simmer for 45mins, covered.
10. Remove the garlic and cook uncovered for the last 10 minutes.
11. Garnish with parsley. Serve with a crusty bread/sourdough.