Chicken cacciatore

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Serves 4 EASY 50 mins
TO DRINK: Anura sangiovese is a fine South African wine made with Italy’s most famous grape.

Put 60g (½ cup) cake flour in a bowl and season with salt and freshly ground black pepper, to taste. Add 6 chicken thighs and coat well. In a large, heavy-based frying pan, heat 45ml (3 tbsp) olive oil. Add the chicken and sauté until lightly browned, about 5 minutes on each side.
Drain and set aside. In the same pan, add 1 roughly chopped and seeded red pepper and 1 x 410g tin onion and tomato mix. Sauté over medium heat until the onion is tender, about 3 minutes. Add 200ml dry white wine and 5ml (1 tsp) crushed garlic and simmer until reduced by half, about 5 minutes. Add 100g pitted and sliced  black olives and a handful fresh or 5ml (1 tsp) dry oregano.
Return the chicken pieces to the pan and turn them to coat with the sauce. Bring the sauce to a simmer and cook
until the chicken is ready, about 30 minutes. Serve with toasted bread or basmati rice, capers and fresh oregano.