CHICKEN CACCIATORE

Serves:

4

2 tbsp (30 mL) olive oil 8 boneless chicken thighs Sea salt

Freshly ground pepper 1 medium onion, finely chopped

2 garlic cloves, crushed 1 cup (250 mL) red wine, such as Chianti

1 tsp (5 mL) dried chili flakes

1/2 cup (125 mL) chicken stock

1/4 cup (60 mL) pitted black olives

1 can (28 oz/796 mL) tomatoes and their juice 1 bay leaf

4 sprigs fresh thyme (or 2 tsp/10 mL dried) 2 sprigs fresh rosemary (or 1 tsp/5 mL dried)

1 can (19 oz/540 mL) cannellini beans, drained, rinsed

1. In a large, wide, heatproof casserole or baking dish, heat oil over high heat.

2. Sprinkle chicken thighs with salt and pepper, and fry in the hot oil for 3-4 minutes, turning to brown all sides. Transfer to a plate.

3. Reduce heat to medium and fry onion and garlic for about 3 minutes, until softened and golden.

4. Add wine and simmer for 1-2 minutes, then return chicken to the pan. Add chili flakes, chicken stock, olives, tomatoes and their juice, bay leaf, thyme and rosemary.

5. Simmer gently for 15-20 minutes until chicken is tender and sauce has thickened slightly.

6. Stir in beans and simmer just until they are heated. Season to taste with salt and pepper.