This rich and warming ‘hunter’s chicken’ is a variation on the traditional Italian stew.

Hearty Chicken Cacciatore

This rich and warming ‘hunter’s chicken’ is a variation on the traditional Italian stew. It’s simple to make, but packed full of flavour, all slowly cooked in the oven, perfect any time of year.

Ingredients

• 4 chicken marylands
• 1/4 cup plain flour
• 2 tbs olive oil
• 2 brown onions sliced
• 4 garlic cloves sliced
• 1 tbs capers rinsed
• 1 chargrilled capsicum sliced
• 1 cup olives
• 2 bay leaves
• 2 sprigs rosemary
• 1 bunch oregano small
• 1 cup white wine
• 800 g canned chopped tomatoes

• Method

  • STEP 1Preheat oven to 180C (160C fan-forced). Cut Marylands into two pieces - thigh and drumstick. Season liberally with salt and pepper, and coat in flour, shaking off excess. Heat olive oil in a large, heavy-based lidded casserole dish. In batches, brown chicken pieces well on all sides. Remove to a plate.
  • STEP 2Drain off all but 1 tbsp oil. Add onions and garlic and cook, stirring for 5 minutes until starting to caramelise.
  • STEP 3Add capers, sliced capsicum, olives and herbs and stir to release flavours. Pour in white wine and allow to bubble up and simmer for a minute. Add tomatoes and simmer for a further 5 minutes.
  • STEP 4Return chicken to the pan, spooning some of the sauce over, so that the pieces are almost submerged. Cover with a lid and bake in the oven for 1 1/4 hours.
  • STEP 5Serve with mashed potatoes and steamed green vegetables.

  Notes

  You can use any chicken pieces you like, but thigh and leg pieces tend to work better in a slow-cooked dish