Chicken Cacciatore
Ingredients
2 skin on chicken breasts, cut in half
1 tsbp olive oil
3 Shallots sliced
2 Garlic cloves chopped
2 Peppers chopped
150g cherry tomatoes
150ml Red wine
250g tinned chopped tomatoes
100g olives
10g parsley chopped
Method
To cook: Place a large frying pan on a high heat. Oil and season the chicken before placing skin down in the pan. Fry for 5-6 minutes until the skin is golden before flipping and cooking for a further 4 minutes. Remove the chicken from the pan and add the shallots, garlic, peppers and cherry tomatoes and season well with salt and pepper. Cook for 4-5 minutes stirring regularly then add the red wine and allow to reduce by half before adding the tinned tomatoes and olives. Add the chicken back to the pan and cover with a lid before simmering for 10 minutes until the chicken is fully cooked.
To serve: Once cooked plate up the cacciatore, topped with the chicken and finish with the chopped parsley.