Chicken cacciatore
My nonna would simmer the sauce for this chicken cacciatore for hours and it would produce the most tender, melt-in-your-mouth chicken.
• 8 pieces chicken
• 2 onions, sliced
• 1 cup olives
• Ripe tomatoes, peeled and diced
• Oregano
• Olive oil
• Salt & pepper
• Garlic
1. Preheat oven to 150°C.
2. Season the chicken with salt.
3. Heat olive oil in a large ovenproof pan and brown the chicken on all sides. Remove from the pan.
4. Add the onion and garlic and cook stirring for 5 minutes until they start to caramelise.
5. Add the olives and oregano and stir to release flavours.
6. Pour in the tomatoes, return the chicken to the pan, cover with a lid and bake for 1¼ hours or until the chicken is tender and falling off the bone.