SALAMI & OLIVE CHICKEN CACCIATORE

PREP + COOK TIME 40 MINUTES SERVES 6

2 teaspoons olive oil

6 x 180g chicken thigh cutlets, skin on 10 baby new potatoes (400g), sliced into thin rounds

130g sliced salami, chopped coarsely 1 medium brown onion (150g), sliced thinly

6 cloves garlic, crushed

½ teaspoon fennel seeds, crushed ½ cup (125ml) dry white wine

400g can crushed tomatoes

1 cup (250ml) chicken stock

¾ cup (200g) pitted sicilian green olives

5 each sprigs fresh thyme and basil

1/3 cup (25g) finely grated parmesan ½ cup fresh small basil leaves, torn

1 Preheat oven to 220°C/200°C fan.

2 Heat oil in a large casserole over medium-high heat, add chicken, skin-side down; cook for 3 minutes each side or until browned. Remove from pan.

3 Add potato, salami, onion, garlic and fennel seeds to same pan; cook, stirring, for

4 minutes or until onion is golden. Add wine to the pan; stir to combine. Add tomatoes, stock, olives, herb sprigs and chicken; bring to the boil. Transfer to oven; bake, uncovered, for 20 minutes or until chicken is cooked though.

4 Sprinkle cacciatore with parmesan and basil leaves. Served with crusty bread, if you like.