Chicken Cacciatore

What you need

1 chicken cut into pieces 

Olive oil 

Flour for dusting chicken

1 opinion diced

1 clove garlic crushed 

1 red capsicum diced

250 g Button mushrooms chopped 

1/4 cup wine

700g jar tomato passata 

2 cups chicken stock

1 sprig thyme

1 bay leaf

1 teaspoon dried oregano 

1 tablespoon chopped parsley 

1 tablespoon brown sugar

1 tablespoon balsamic vinegar 

Kalamata olives

What you need to do

Preheat oven to 170 degrees 

Heat oil in a chassure casserole dish and brown flour dusted chicken pieces, remove chicken, add vegetable and cook to soften.

Add the wine and cook until almost absorbed.

Add tomato, stock, herbs, sugar and vinegar and stir. Return chicken to the pan, cover and bake 1 hour or until chicken is tender and sauce thickened. Stir in the olives and serve garnished with parsley.