Chicken Cacciatore

Ingredients

• 4 chicken thighs, bone in, skin on

• 2-3 tbsp olive oil

• 2 tsp garlic, chopped

• 2 onions, sliced

• 100 g mushrooms, quartered

• 2 sprigs rosemary

• 1 kg tomatoes, chunky, without skin

• 10 pcs olives, sliced

• 10-12 capers

• 1 tbsp parsley, chopped

• salt & crushed pepper

Method

Wash and pat dry the chicken. Season with salt & pepper and set aside.

In a thick-bottomed pan, heat half the oil and sear the chicken, skin down. Flip over when slightly brown and add 1 sprig of rosemary.

Continue to cook for around 3-4 minutes. Remove and set aside.

In the same pan, add the rest of the oil and the sliced onions. Sauté a little and then add the garlic, continue to cook on medium heat till slightly brown.

Add the mushrooms, other sprig of rosemary and continue to stir.

Add the chunky tomatoes and cook, covered, for about 5-7 minutes. Check seasoning, add salt and crushed pepper.

Put the chicken back with all its juices, mix well but making sure that the chicken keeps its shape. Cook, covered, till chicken is almost done, around 20 minutes. Keep checking and add some stock if the tomatoes get too dry.

Add the capers and the olives, give it a good stir and sprinkle with chopped parsley when done.