CHICKEN CACCIATORE

SERVES 4 PREP 10 MINS COOK 50 MINS

• 4 chicken marylands, halved through the joint • 125g rindless bacon rashers, thinly sliced • 1 red capsicum, seeded, sliced

• 2 stalks celery, chopped • 1 onion, chopped

• 1 carrot, chopped

• 2 garlic cloves, crushed • ½ cup white wine • 400g can cherry tomatoes • 1 cup chicken stock

• 1 cup Sicilian green olives • 1 bunch oregano, finely chopped, four sprigs reserved • ciabatta, to serve

1 In a large frying pan, heat oil on medium. Cook chicken, turning, until browned all over. Remove from pan. Set aside.

2 Using same pan, saute bacon, capsicum, celery, onion, carrot and garlic 6-8 mins until tender. 3 Add wine to pan to deglaze. Stir in tomato, stock, olives and oregano. Bring to boil. Add chicken, skin-side up. Simmer, covered, 20-25 mins until cooked through.

4 Remove lid. Simmer 8-10 mins until thickened. Sprinkle with extra oregano. Serve garnished with rest of oregano sprigs. Accompany with ciabatta.

TIP You can use 4 chicken thigh cutlets and 4 drumsticks instead of halved marylands.