Chicken Cacciatore

Ingredients

• 1kg of Lean boneless chicken thigh fillets

• 1 Medium onion, sliced

• 2x Capsicums (red and green), thinly sliced

• 1 cup Snow peas

• 250g Button mushrooms, sliced

• 100g Kalamata olives

• 700g Tomato passata

• 1 tbsp. Dried oregano

• 1 tbsp. Allspice

• 1/2 Red chilli

• 60mL Olive oil

• Salt & pepper

• 1/2 cup Water

Method

1. Season chicken with salt and pepper and allspice.

2. Heat 2 tablespoons of olive oil in a large deep pan. Sear chicken for approximately 3-4 minutes each side or until golden. Remove from pan and set aside.

3. Add remaining oil to pan. Saute onion until slightly softened. Add capsicum, mushrooms and herbs and cook for 5 minutes or until vegetables have softened.

4. Pour in tomato passata, 1/2 cup of water and chilli. Season with salt and pepper to taste. Return chicken to the pan and continue to cook over the stove top on low heat for 30 minutes. Add snow peas and olives and cook for a further 10 minutes.

5. Serve with fresh crusty sourdough bread.

Enjoy xx