Chicken Cacciatore

12 ingredients
4 steps

Ingredients

  • 2 sprigs rosemary
  • 1 tbsp vegetable or olive oil
  • 8 None skinless chicken thighs
  • 1 medium red pepper, seeded and thickly sliced
  • 1 None leek, pale section only, thickly sliced
  • 2 tsp sweet paprika
  • 2 tbsp tomato paste
  • 1 cup chicken stock
  • 2 cloves garlic, thinly sliced
  • 1/4 cup pitted kalamata olives
  • 1 tbsp baby capers, rinsed
  • None None Mixed salad, to serve

Directions

  1. 1
    Preheat the oven to 350°F. Remove the tender leaves from the top half of the rosemary sprig and reserve. Remove the remaining leaves and coarsely chop, then set aside. Heat the oil in a large deep skillet on medium-high heat. Add the chicken in 2 batches and cook, turning, for 5 mins or until browned. Transfer to a heatproof bowl.
  2. 2
    Reduce the heat to low. Add the pepper and leek and cook, stirring, for 1 min. Add the paprika and tomato paste and cook, stirring, for 2 mins. Add stock; increase the heat to high. Bring to a boil, stirring to release all the flavorings from the bottom of the pan.
  3. 3
    Return the chicken to the pan with any resting juices. Scatter with the reserved chopped rosemary and garlic. Cover.
  4. 4
    Bake for 50 mins or until the chicken is very tender. Remove the cover and cook for 10 mins more until the chicken has browned and the sauce has reduced slightly. Remove from the oven and scatter with olives and capers. Cover. Let stand for 5 mins. Scatter the cacciatore with the reserved rosemary tips. Season to taste. Serve with salad.

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