Old World Chicken Cacciatore

Chicken Cacciatore

1. Preheat your oven to 350⁰F (180⁰C) if you’d like to finish the dish in the oven.
2. Pat the 8 chicken portions dry with a paper towel and season lightly with salt and black pepper.
3. Heat 2 tbsp olive oil in a large heavy-based saucepan or Dutch oven over medium heat.
4. Brown the chicken portions in the hot olive oil for about 5 minutes per side until lightly golden.
5. Don’t overcrowd the pan. Work in batches if needed. Remove the chicken and set it aside. It doesn’t need to be cooked through yet.
6. In the same saucepan, add the 1 chopped large onion and sauté for about 4 to 5 minutes until soft.
7. Add the 3 minced garlic cloves and cook for 30 seconds, just until fragrant. Don’t let the garlic burn.
8. Stir in the 2 roughly chopped red peppers and cook another 3 to 4 minutes until slightly softened.
9. Add 3 tbsp tomato paste and cook it into the vegetables for 1 to 2 minutes.
10. Pour in 1 cup dry white wine or 1 cup chicken stock. Let it simmer for 2 minutes, scraping the bottom of the pan to lift all those flavorful bits.
11. Add the 2 x 410 g tins of diced tomatoes, 1/2 tsp dried red chilli flakes, 1 tsp dried sage or chopped fresh sage, 1 tsp garlic and herb spice, 4 rosemary sprigs, and 1/2 cup chopped black olives. Stir well.
12. Return the browned chicken portions to the saucepan, nestling them into the sauce.
13. The liquid should come about two-thirds up the chicken. If it’s too thick, add a small splash of boiling water.
14. Bring to a gentle simmer, cover, and cook on low heat for 30 to 35 minutes until the chicken is tender and cooked through.
15. If you prefer, transfer the covered pot to the oven at 350⁰F (180⁰C) for the final 25 minutes for a deeper, slow-baked flavor.
16. Taste and adjust seasoning with salt and black pepper. Remove rosemary sprigs before serving.
17. Let it rest for 5 minutes before serving so the sauce settles slightly.

Whole Brown Mushrooms in Cream Sauce

1. Heat 3 tbsp garlic and parsley butter in a large frying pan over medium-high heat.
2. Add the 2 punnets of whole brown mushrooms in a single layer.
3. Sauté for 5 to 6 minutes, stirring occasionally, until they start browning. Avoid overcrowding, or they’ll steam instead of brown.
4. Season with garlic salt, black pepper, Aromat, and garlic and herb seasoning to taste.
5. Add 3 squirts of bottled lemon juice and 2 tbsp chopped parsley. Stir.
6. Pour in 1/2 cup fresh cream and lower the heat.
7. Simmer gently for 3 to 4 minutes until slightly thickened and glossy. Taste and adjust seasoning.
8. Garnish with extra chopped parsley before serving.