CHICKEN CACCIATORE

8 portions chicken, I used drumsticks and thighs, skin removed
2 tablespoons olive oil
1 large onion, chopped
2 red peppers, roughly chopped
3 cloves minced garlic
½ cup black olives, chopped
3 tablespoons tomato paste
2 tins of diced tomatoes
½ teaspoon dried red chili flakes
1 teaspoon dried sage, if you can get fresh use about 6 leaves
1 teaspoon garlic and herb spice
4 sprigs of rosemary, slide the leaves off the stalk
1 cup dry white wine (optional) otherwise 1 cup chicken stock

In a large saucepan brown chicken for 5 mins. Add garlic, onion and herbs and spices and red pepper. Cook for about 10 mins until chicken is nicely browned.
Add tomato paste and wine/stock, cook a further min then lastly add your tin tomatoes.
If the mixture is too thick, add a little boiling water.
Cook for 30 mins on low heat then it’s ready to serve.
Serve with mash potato or rice of choice.
Note:
The gravy was nice and thick, no need to thicken, but if you want it thicker make a maizena paste with a little water stir into pot and cook for a few minutes.

Recipe posted by Gail Haselsteiner
Photo: Gail Haselsteiner