Chicken Cacciatore

Ingredients

• 1.2 kg bone-in chicken pieces (thighs and drumsticks), skin on
• 1 tsp fine salt, plus more to taste
• ½ tsp black pepper, freshly ground
• 3 tbsp olive oil
• 1 large onion, sliced into half-moons
• 1 green capsicum, cut into strips
• 1 red capsicum, cut into strips
• 200 g button mushrooms, quartered
• 4 garlic cloves, thinly sliced
• 2 tbsp tomato paste
• ½ cup chicken stock or water
• 400 g canned chopped tomatoes
• 2 tsp dried oregano
• 1 tsp dried thyme or 3 fresh sprigs
• 1 bay leaf
• ¼ tsp chilli flakes
• 12 black olives, pitted
• 2 tbsp fresh parsley, chopped
• 1 tsp white vinegar or lemon juice, to finish

Instructions

1. Pat the chicken very dry with paper towels and season all over with the salt and black pepper. Dry skin browns better.
2. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken skin-side down in a single layer, working in two batches if needed.
3. Sear without moving for 6 to 7 minutes until the skin is deep golden and releases easily, then turn and brown the other side for 3 minutes. Move the chicken to a plate and pour off all but 2 tablespoons of fat.
4. Lower the heat to medium. Add the onion and both capsicums and cook, stirring, for 5 minutes until softened and lightly coloured at the edges.
5. Add the mushrooms and cook for 4 minutes until they release their water and start to brown. Stir in the garlic and chilli flakes for 30 seconds until fragrant.
6. Stir in the tomato paste and cook for 1 minute, then pour in the stock and scrape up the browned bits from the base of the pan.
7. Add the chopped tomatoes, oregano, thyme and bay leaf. Stir and bring to a gentle simmer.
8. Return the chicken to the pan, skin-side up, nestling it into the sauce but keeping the skin above the liquid. Cover with the lid slightly ajar and simmer on low heat for 30 minutes.
9. Uncover, add the olives and simmer for 10 more minutes until the sauce thickens and coats a spoon. The chicken should reach 74°C at the thickest part, with juices running clear and meat pulling easily from the bone.
10. Remove the bay leaf and stir in the vinegar. Taste and adjust salt. Scatter with parsley and serve hot.

Tips

• Keep the chicken skin above the sauce while braising so it stays browned rather than turning soft and pale.
• Use thighs and drumsticks; they stay juicy through the long simmer, unlike breast meat, which can dry out.
• If the sauce is too thin at the end, simmer it uncovered for a few more minutes. If it is too thick, add a splash of water.
• A small splash of vinegar or lemon at the end brightens the tomato flavour.