Recipe: Chicken Cacciatore

Ingredients:

• 1kg Free Range Chicken Cutlets or Chicken Legs
• 1 packet Free Range Bacon or Chorizo
• 1/2 cup plain flour
• 2 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• half celery root, diced
• 2 tsp Italian dried herbs
• 1 red capscium, thinly sliced
• 200g button mushrooms, sliced
• 2 x 400g can diced tomatoes
• 1/4 cup parsley, roughly chopped
• 1 cup chicken stock
• 1 cup green or black olives (or a mixture)
• salt and pepper to taste

Method:

• Lightly coat the chicken with flour,  Heat oil in large oven proof casserole dish over medium heat. Brown chicken in batches until golden on all sides and transfer to plate.
• Add onions and bacon or chorizo and cook for 4 mins.  Add celery, carrot, capsicum, mushrooms and herbs to pan.  Cook for 6 mins until softened.
• Stir in tomatoes, stock and season with salt and pepper.  Bring to the boil and then reduce heat.
• Return chicken to the pan, cover and simmer for 45 mins or until chicken is cooked through.
• Stir through olives and parsley and serve with rice or crusty bread.