Easy Chicken Cacciatore

Ingredients

• 1 tablespoon olive oil
• 90 g lardons or smoky bacon (diced)
• 8 chicken thighs or legs or a mixture (skin on and bone in)
• Salt and black pepper
• 2 red onions (sliced)
• 2 red peppers (sliced)
• 4 cloves garlic (crushed or grated)
• 200 ml good quality red wine (or chicken stock)
• 400 g tin chopped tomatoes
• 2 bay leaves (see note 1)
• 4 sprigs of thyme (see note 1)
• 20 black olives (stones removed)
• 2 tablespoons fresh parsley (chopped finely (optional – for garnish))
• Mashed potatoes or crusty bread to serve

Instructions

1. 1

   Place the oil in wide shallow pan and heat on high for 1 minute. Add the bacon and fry for 2-3 minutes until brown and crispy, stirring frequently. Remove the bacon onto a plate.

2. 2

   Season the chicken pieces with salt and pepper and add the chicken pieces to the pan, skin side down. Cook for 3-4 minutes on each side until lightly browned, then remove the chicken pieces onto a plate.

3. 3

   Turn the heat under the pan right down and add the onions and peppers. Cook for 5 minutes, stirring occasionally, then add the garlic and cook for 2 more minutes.

4. 4

   Add the wine and cook for 2 minutes until reduced slightly, then add the tomatoes, herbs, olives and bacon and bring back to the boil.

5. 5

   Add the chicken pieces back into the pan in a single layer, skin side up. Cover with a lid and cook on a medium-low heat for 20 minutes. Remove the lid and turn the heat up to medium. Cook for a further 10 minutes until the sauce is reduced to your liking.

6. 6

   Alternatively cook in the oven (see note 2).

7. 7

   When the dish is ready, scatter with parsley, then serve with mashed potatoes and / or crusty bread.