CHICKEN CACCIATORE

PREP + COOK TIME 50 MINUTES SERVES 4

4 chicken lovely legs (520g) (see tips)

200g small button mushrooms, sliced thickly

1 medium brown onion (150g), chopped finely

2 slices prosciutto (30g), chopped coarsely

2 cloves garlic, crushed

4 well−drained anchovy fillets, chopped finely

½ cup (125ml) dry white wine

2 cups (520g) bottled tomato

pasta sauce

200g fettuccine pasta

1 cup (120g) pitted black olives

2 tablespoons rinsed, drained baby capers

¼ cup fresh oregano leaves 1 Heat a large deep non−stick saucepan over medium heat; cook chicken, turning, for 5 minutes or until browned all over.

2 Add mushroom, onion, prosciutto, garlic and anchovies to pan; cook, stirring occasionally, for 5 minutes or until onion softens. Add wine; bring to the boil. Reduce heat, stir in pasta sauce; simmer, covered, turning chicken occasionally, for 25 minutes or until chicken is cooked through.

3 Meanwhile, cook pasta in a large saucepan of boiling water for 10 minutes or until tender; drain. 4 Add olives, capers and half the oregano to chicken; simmer, uncovered, for 5 minutes.

Season to taste.

5 Serve chicken and sauce with pasta; sprinkle with remaining oregano leaves.

NUTRITIONAL COUNT A SERVE 8g total fat; 2g saturated fat; 1672kJ (400 cal); 59.3g carbohydrate; 28.3g protein; 7.1g fibre