Healthy Chicken Cacciatore Recipe

                                              

Ingredients:

4 chicken leg portions

1 tablespoon olive oil

1 red onion, peeled and cut into very thin wedges

1 garlic clove, peeled and crushed

sprig of fresh thyme

sprig of fresh rosemary

150ml / 1/4 pint dry white wine

200ml / 7 fl oz chicken stock

400g can chopped tomatoes

40g / 1 1/2 black olives, pitted

15g / 1/2 oz capers, drained

salt and freshly ground black pepper

freshly cooked fettuccine, linguine or pasta shells

Method:

Skin the chicken portions and cut each one into two pieces to make four thighs and four drumsticks.
Heat 2 teaspoons of the oil in a flameproof casserole and cook the chicken for 2-3 minutes on each side until lightly browned. Remove the chicken from the pan and reserve.
Add the remaining 1 teaspoon of oil to the juices in the pan. Add the red onion and gently for 5 minutes, stirring occasionally.
Add the garlic and cook for a further 5 minutes until soft and beginning to brown. Return the chicken to the pan.
Add the herbs, then pour in the wine and let it bubble for 1-2 minutes. Add the stock and tomatoes, cover and gently simmer for 15 minutes.
Stir in the olives and capers. Cook uncovered for a further 5 minutes or until the chicken is cooked and the sauce thickened. Remove the herbs and season to taste with salt and pepper.
Place the chicken on a bed of pasta, allowing one thigh and one drumstick per person. Spoon over the sauce and serve.