This hearty chicken cacciatore is rustic Italian
dining at its best.
Ingredients
8 Moy Park Irish chicken drumsticks
Salt and pepper to season
2 tbsp olive oil
2 tbsp minced garlic (or 8 cloves)
1 medium onion, diced
1 small yellow pepper, diced
1 small red pepper, diced
1 large carrot, peeled and sliced
300g mushrooms, sliced
8 sprigs of thyme
2 tbsp freshly chopped parsley
2 tbsp freshly basil
1 tsp dried oregano
150ml red wine
2 x 410g cans crushed tomatoes
2 tbsp tomato paste
200g baby plum tomatoes, halved
1/2 tsp chilli flakes
1/2 cup pitted black olives
Method
-
Season
the chicken drumsticks with salt and pepper and set aside.
- Drizzle
oil in a heavy cast iron skillet, add the garlic and fry for 30 seconds.
- Add
the onion, peppers, carrot, mushrooms and the herbs. Sauté for 5 minutes until
the onion is transparent and the vegetables are beginning to soften, keep
gently stirring so they don’t stick.
- Add
the chicken and sear until both sides are deep golden brown.
- Pour
in the wine and allow it to simmer and reduce down (about 5-6 minutes).
- Add
the crushed tomatoes, tomato paste, baby plum tomatoes and chill flakes. Season
with salt and pepper to your tastes.
- Cover
with a lid and reduce heat to simmer for 30-40 minutes, stirring occasionally.
- Add
the olives and continue to simmer for a further 10 minutes.
- Serve
with rice potatoes or couscous.