Mushroom & chicken cacciatore
Mushroom & chicken cacciatore
Italian red wine, sweet pepper & tomato sauce, rosemary & olives
Ingrediënten
Serves 6 | total 1 hour 30 minutes
- 6 chicken thighs skin off, bone out
- 6 large portobello mushrooms
- 2 red onions
- 1 x 460g jar of roasted red peppers
- 12 black olives stone in
- 4 sprigs of rosemary
- 200 ml Italian red wine
- 2 x 400g tins of plum tomatoes
Instructies
- Preheat the oven to 180°C.
- Season the chicken with sea salt and black pepper, then put it in a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil.
- Cook for 10 minutes, or until golden, turning regularly.
- Meanwhile, peel and tear up the mushrooms, peel and finely chop the onions, drain and tear up the peppers, squash and destone the olives.
- Remove the chicken to a plate, leaving the pan on the heat.
- Stir the mushrooms, onions, peppers and olives into the pan, then strip in the rosemary.
- Cook for 10 minutes, or until softened, stirring regularly.
- Pour in the wine and let it cook away, then add the tomatoes and ½ a tin’s worth of water, breaking up the tomatoes with your spoon.
- Bring to the boil, stir in the chicken and any juices, then transfer to the oven for 1 hour, or until the chicken is tender.
