Chicken Cacciatore
Serve with a leafy green salad, or boiled potatoes
Makes enough for: 2 people
Ingredients
for the chicken:
- 4 chicken thighs
- 1.25 mls dried oregano
- 1.25 mls dried thyme
- salt to season
- 7.5 mls olive oil
- 200 g cherry tomatoes, cut in half
- 100 g rosa tomatoes, cut in half
- 7.5 mls apple cider vinegar
- 75 g sliced, sourdough bread, without the crust, toasted then cut into 4cm pieces
for the herb salsa:
- 50 mls olive oil
- 25 g pitted green olives, cut in half
- 15 g flat leaf parsley, roughly chopped
- 10 g chives, sliced into 1cm pieces
- 8 g sesame seeds, toasted
- 5 g mint leaves, roughly chopped
- 1.25 mls dried oregano
- 1.25 mls dried thyme
- 1 clove garlic, peeled and crushed
- ½ lemon, zest and juice
- salt and freshly ground black pepper to season
Method
for the chicken:
- Preheat the oven to 200° Celsius
- Place the chicken into a large bowl, sprinkle over the oregano and thyme and season generously with salt
- Rub the herbs and salt into the chicken and set aside
- Place a high sided stove top and oven proof lidded sauté pan onto the stove over a high temperature
- Add the oil, and when hot, add the tomatoes and season with salt
- Fry for 5 minutes, stirring occasionally
- When the tomatoes have started to break down and release their juices, add the chicken, skin side up
- Add the vinegar, put the lid on and place into the oven for 40 minutes
- Increase the oven temperature to 220° Celsius, remove the lid and bake for another 20 minutes
- Remove the pan from the oven and transfer the chicken to a plate to rest for 10 minutes
- Add the bread to the pan and stir in to the tomatoes
for the herb salsa:
- While the chicken is in the oven place the oil, olives, parsley, chives, sesame seeds, mint, oregano, thyme, garlic, lemon zest and juice into a bowl
- Season to taste, mix to combine and set aside
to serve:
- Tip the tomatoes onto a serving platter, and top with the chicken, basting the skin with some of the pan juices
- Season to taste then top with the salsa and serve