Chicken Cacciatore

🔥 Prep

• Cut the 500g chicken into bite-sized pieces and pat dry.
• Peel and finely chop the 1 onion.
• Clean and slice the 100g mushrooms.
• Measure out 50ml wine and have the 400ml tomato (canned diced or crushed) ready.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
• 2. Season the chicken with salt and pepper, then add to the skillet and sear for 5-7 minutes until golden brown on all sides.
• 3. Remove the chicken from the skillet and set it aside on a plate.
• 4. Reduce heat to medium and add the chopped onion; sauté for 3 minutes until translucent.
• 5. Add the sliced mushrooms and cook for 4 minutes until they begin to brown and release their moisture.
• 6. Pour in the 50ml wine, scraping up any browned bits, and simmer for 2 minutes to reduce slightly.
• 7. Stir in the 400ml tomato, bring the mixture to a gentle simmer.
• 8. Return the chicken (with any juices) to the skillet, cover, and reduce heat to low; simmer for 25-30 minutes until the chicken is cooked through and tender.
• 9. Taste and adjust seasoning with salt and pepper; optionally stir in a handful of fresh basil or parsley.
• 10. If the sauce is too thin, uncover and simmer for an additional 5 minutes to thicken.

🔥 Serve

• Spoon the chicken cacciatore over cooked pasta, polenta, or alongside crusty bread.
• Garnish with fresh chopped parsley or basil for a pop of color.
• Serve hot with a side of steamed green vegetables or a simple green salad.