Italian Cacciatore
Ingredients
1.5kg (3 lb) chicken pieces
Salt and pepper
1 tbsp each chopped fresh thyme
Plain flour for dusting
1 x 400 (13 oz) can chopped tomatoes
125 ml (4 fl oz) red wine
2 tsp fresh sage
Handful fresh parsley, chopped
1 large onion
4-5 garlic cloves, crushed
1 small green pepper, seeded and diced
4 tablespoons good olive oil
250g mushrooms, quartered
75 ml (2 ½ oz) tomato paste
2 tsp capers (optional)
Zest of 1 lemon, grated
90g (3 oz) bacon rashers, cut into chunky pieces
Method
Sprinkle the chicken pieces with salt, pepper, and thyme, then lightly dust them with flour. Shake off excess flour.
Heat half of the oil in a large frying pan, add the bacon and chicken, and cook for 10-12 minutes until browned all over. Transfer to a casserole dish.
Pour the fat from the frying pan and wipe with a paper towel. Heat remaining oil and cook onion, green pepper, and half the garlic cloves. Cook for about 5 minutes until soft. Transfer to the casserole dish. Add the mushrooms and cook for only 2 minutes, then add to the casserole.
Pour the red wine into the frying pan and boil down for 10 minutes until reduced .slightly. Add to the casserole dish as well as the tomatoes, puree, and sage.
Cover and cook in preheated oven at 180°C (350°F) for 1 hour.
Combine the remaining garlic with the chopped parsley, lemon zest and capers. Stir into the casserole, and heat thoroughly. Season with more salt if required. Garnish with sage and more fresh parsley.