Mushroom & Chicken Cacciatore | Daily Mail Online

Mushroom & Chicken Cacciatore

 Italian red wine, sweet pepper & tomato sauce, rosemary & olives 

Energy 255kcal | fat 10.8g | sat fat 2.4g | protein 23.6g | carbs 11g | sugars 9g | salt 0.9g | fibre 3.2g

Serves 6

Total 1 hour 30 minutes

6 free-range chicken thighs,

skin off, bone out

6 large portobello mushrooms

2 red onions

1 x 460g jar of roasted red peppers

12 black olives, stone in

4 sprigs of fresh rosemary

200ml Italian red wine

2 x 400g tins of plum tomatoes

  •  Preheat the oven to 160C fan. Season the chicken with sea salt and black pepper, then put it in a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil. Cook for 10 minutes, or until golden, turning regularly. Meanwhile, peel and tear up the mushrooms, peel and chop the onions, drain and tear up the peppers, squash and destone the olives.
  •  Remove the chicken to a plate, leaving the pan on the heat. Stir the mushrooms, onions, peppers and olives into the pan, then strip in the rosemary. Cook for 10 minutes, or until softened, stirring regularly. Pour in the wine and let it cook away, then add the tomatoes and half a tin’s worth of water, breaking up the tomatoes with your spoon. Bring to the boil, stir in the chicken and any juices, then put in the oven for 1 hour, or until the chicken is tender.