This chicken cacciatore with tomatoes, onions, and a dash of wine will be ready in under an hour. We’ve added salami and olives for extra flavour and potatoes to satisfy.
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Ingredients
Method
1.Preheat oven to 220°C.
2.Heat oil in a large casserole over medium-high heat, add chicken, skin-side down; cook for 3 minutes each side or until browned. Remove from pan.
3.Add potato, salami, onion, garlic and fennel to same pan; cook, stirring, for 4 minutes or until onion is golden.
4.Add wine to the pan; stir to combine. Add tomatoes, stock, olives, herb sprigs and chicken; bring to the boil. Transfer to oven; bake, uncovered, for 20 minutes or until chicken is cooked through.
5.Sprinkle cacciatore with parmesan and basil leaves. Served with crusty bread if you like.
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