This hearty chicken cacciatore is rustic Italian
dining at its best.
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
the chicken drumsticks with salt and pepper and set aside.
oil in a heavy cast iron skillet, add the garlic and fry for 30 seconds.
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.
the chicken and sear until both sides are deep golden brown.
in the wine and allow it to simmer and reduce down (about 5-6 minutes).
the crushed tomatoes, tomato paste, baby plum tomatoes and chill flakes. Season
with salt and pepper to your tastes.
with a lid and reduce heat to simmer for 30-40 minutes, stirring occasionally.
the olives and continue to simmer for a further 10 minutes.
with rice potatoes or couscous.