Italian red wine, sweet pepper and tomato sauce, rosemary and olives – Jamie Oliver’s mushroom and chicken cacciatore is a rich and flavourful take on a classic.
TOTAL 1 HOUR 30 MINUTES
6 free-range chicken thighs, skin off, bone out
6 large portobello mushrooms
2 red onions
1 x 460g jar of roasted red peppers
12 black olives, stone in
4 sprigs of fresh rosemary
200ml Italian red wine
2 x 400g tins of plum tomatoes
1. Preheat the oven to 180C. Season the chicken with sea salt and black pepper, then put it in a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil. Cook for 10 minutes, or until golden, turning regularly. Meanwhile, peel and tear up the mushrooms, peel and chop the onions, drain and tear up the peppers, squash and destone the olives.
2. Remove the chicken to a plate, leaving the pan on the heat. Stir the mushrooms, onions, peppers and olives into the pan, then strip in the rosemary. Cook for 10 minutes, or until softened, stirring regularly. Pour in the wine and let it cook away, then add the tomatoes and half a tin’s worth of water, breaking up the tomatoes with your spoon. Bring to the boil, stir in the chicken and any juices, then put in the oven for 1 hour, or until the chicken is tender.
ENERGY 255kcal FAT 10.8g SAT FAT 2.4g PROTEIN 23.6g CARBS 11g SUGARS 9g SALT 0.9g FIBRE 3.2g
Now buy Jamie’s book!
Our recipes are from 7 Ways: Easy Ideas For Every Day of the Week by Jamie Oliver, which will be published by Michael Joseph on 20 August, price £26, available from all good bookshops. His new TV series, Jamie: Keep Cooking Family Favourites, will air on Channel 4 at 8pm from Monday 17 August.