Chicken Cacciatore

(recipe from magazine)

Serves 4 

Ingredients:

• 2 tbsp olive oil
• 4 chicken breast on the bone(I decided to use chicken legs)
• 1 onion, chopped
• 1 carrot, finely chopped
• 1 celery stalk, chopped
• 150 gr streaky bacon, chopped
• 150 gr mushrooms, sliced
• 2 garlic cloves, crushed
• 100 ml white wine
• 1 tin x 400 gr chopped tomatoes
• 400 ml passata
• 120 ml chicken stock
• 1 tbsp balsamic vinegar
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh parsley

To serve

 Cooked pasta, steamed potatoes or boiled rice .

Step One

 Drizzle the oil into a large casserole and set it over a medium-high heat. Add the chicken

and brown it all over, then remove  to a side plate. Add the onion, carrot, celery and seasoning to the dish, then add the chopped bacon, reduce the heat to low and cook 6 to 8 min, until the vegetables have soften. Add the mushrooms and garlic and cook 1 or 2 min more.

Step Two

 Return the chicken to the pan, add the wine and cook for 1 to 2 min. Pour in the tomatoes, passata, stock, balsamic vinegar and herbs. Bring to the boil, then reduce the heat and cook for a further 18 to 20 min. Check the seasoning and add more if required.

Step Three

 Transfer the chicken to a serving dish and raise the heat to reduce the sauce for a further 5 min, then pour it over the chicken. Garnish with fresh herbs and serve with some warm pasta, steamed potatoes or rice.

Poftă Bună !!!