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Chicken Cacciatore

An old favourite with plenty of hidden veges that the whole family will enjoy.

Time
45 minutes
Serves
4
Calories
345

Ingredients

  • 400g chicken drumsticks (look for smaller drumsticks)
  • 1 onion, finely sliced
  • 1 celery stalk, finely sliced
  • 1 carrot, grated
  • 4 slices pancetta, sliced
  • 2 cloves garlic
  • 200g button mushrooms, sliced
  • 1/2 cup white wine
  • 1 x 400g tin Italian crushed tomatoes
  • 1/2 cup chicken stock
  • 100g pitted kalamata olives
  • 4og baby capers
  • 1 tbsp fresh oregano

Method

  1. Preheat oven to 180ºC
  2. Heat the oil in a large frypan over medium-high heat. Add the drumsticks and cook, turning regularly, until browned all over. Remove from pan and set aside.
  3. Add the onion, celery, carrot and pancetta to the pan and cook over low heat for 5 minutes until the onion softens. Add the garlic and mushrooms and cook for a further minute.
  4. Return chicken to the pan, add the wine, tomatoes herbs and stock and allow to simmer 3-4 minutes. Stir through the olives and capers.
  5. Transfer to an ovenproof dish and cook for a further 20-25 minutes or until the drumsticks are cooked through.