Chicken Cacciatore

INGREDIENTS

• 700g bone in chicken thighs
• 100g Pancetta, diced
• 3 tablespoons olive oil
• 250g mushrooms, quartered
• 1 medium onion, finely chopped
• 1 large carrot peeled and sliced
• 1 small yellow bell pepper
• 1 small red bell pepper
• 4 cloves garlic, very finely chopped
• 175ml red wine
• 400g canned chopped tomato
• 2 tablespoons tomato paste
• 200g roma tomatoes or cherry tomatoes
• 1 teaspoon dried oregano
• 2 sprigs rosemary
• 10g fresh parsley
• 1 bay leaf
• Handful of olives (Green or black, also optional)
• salt, to taste
• pepper, to taste
• 1 tsp sugar
• ½ tsp chilli flakes

 METHOD

1. Season chicken thighs with salt and pepper.
2. Heat 2 tablespoons of oil in a skillet or pan, (this will need to be covered on the hob or go into the oven), on a medium to high heat.
3. Sear chicken for about 4 minutes each side, until both sides are golden.
4. Remove chicken from the pan and set aside.
5. Add the remaining tablespoon of oil to the pan and turn that sucker down slightly to medium.
6. Add the pancetta and the onion
7. Cook, stirring occasionally, until the onion is soft which should take about 5 minutes.
8. Add in the garlic now and cook for about 30 seconds.
9. Then add in your peppers, carrot, mushrooms.
10. Leave this guy go for about 5 minutes so the veggies soften a little.
11. Pour in your wine, making sure your glass is already topped up.
12. Use a spatula to scrape the brown bits from the bottom of the pan.
13. Leave it to simmer for about 2 minutes so the wine reduces.
14. Add in your crushed tomatoes, tomato paste, roma or cherry tomatoes, sugar, herbs and chilli flakes.
15. Return chicken pieces to the pan.
16. Bring to the boil and then reduce again to a medium low heat.
17. Cover the pan and leave to simmer for 20 minutes.
18. Uncover and season with salt and pepper and and add your olives if using.
19. Turn up the heat to medium.
20. Cook for 10-15 minutes until sauce has thickened up nicely.
21. Garnish with parsley and serve that motherf**ker.