Chicken Cacciatore -

Chicken Cacciatore (adapted from Neil Perry)

Ingredients:

6 free-range chicken legs cut into thighs and drumsticks

Coconut oil

2 medium brown onions, peeled and chopped

2 cloves garlic, peeled and chopped

½ bunch silverbeet, stems removed and leaves sliced into strips

1 cup dry white wine

400g can whole tomatoes, chopped with juices

1 ½ cups chicken stock (homemade is best)

½ cup black olives

½ cup kalamata olives with or without stones

1 bay leaf

2 sprigs fresh rosemary leaves

2 tbsp chopped flat-leaf parsley

2 tbsp white wine vinegar

Method:

Heat oil in a large pan over medium to high heat. Add onions, garlic and sea salt and cook, stirring until soft. Remove onions from the pan, add the chicken and fry, turning pieces to brown evenly.
Put the onions back in, add wine and cook until wine reduces to a couple of tablespoons.
Add tomatoes with their juice, chicken stock, olives, silverbeet leaves, bay leaf and rosemary. Reduce heat to low, and simmer for 30-40 minutes.
The chicken should be cooked but not falling off the bone, and the sauce should have thickened. Check the seasoning, add a good grind of pepper and fold the vinegar through. Serve and sprinkle with parsley.

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