Chicken cacciatore

This is made with chicken that is marinated overnight in red wine for a rich flavour and signature colour too.

Skill level: Medium • Ready in 1 hr 15 mins, plus marinating • Serves 6

6 skin-on, bone-in free-range chicken thighs

300ml red wine

½ bunch each thyme, oregano and rosemary

8 bay leaves

8 garlic cloves, finely sliced 2tbsp flour

2tbsp olive oil

1 large onion, finely sliced 6 anchovy fillets

2 x 400g cans plum tomatoes 200g fresh tomatoes, diced 2tbsp sun-dried tomato paste 200g mixed olives

1 Cover the chicken in the red wine and herbs, and add 1 sliced garlic clove. Leave to marinate for at least 2 hrs, or overnight if possible.

2 Heat the oven to 180C, Gas Mark 4. 3 Drain the chicken from the marinating liquid (reserving it for cooking). Dust the chicken in flour and season well. Add the oil to a large pan and fry the chicken, skin side down, for 5 mins until golden. Remove from the pan.

4 Add the onion, anchovies and remaining garlic, and fry for 2 mins on a low heat until golden. Stir through all the tomatoes, the tomato paste, reserved marinade and olives. Add the chicken skin side up and bake, uncovered, for 1 hr, until the chicken skin is golden and the meat is cooked through. Serve with green beans.

Per serving: Cals 350, Fat 17.5g,

Sat fat 3.5g, Carbs 12g

These recipes make the perfect getahead food, as the flavour of a good stew just gets better if left overnight