Chicken Cacciatore

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Serves 4

As seen in Episode 1, Series 2 of 10 Minute Kitchen

Recipe

Serves 4

Ingredients

• 1.5kg Tasman Butchers chicken thighs, bone in, skin on
• 4 punnets Perino Grape Tomatoes
• Freshly ground black pepper
• 8 bay leaves
• ¼ bunch thyme
• ½ bunch flat leaf parsley
• 3 cloves garlic, peeled
• 1 red onion
• 2 red chillies
• 400mL red wine
• 60g plain flour (½ cup)
• Extra virgin olive oil
• 6 anchovy fillets
• 2 tbsp capers
• 125g large green olives pitted

Method

1. Heat oil in a frying pan.
2. Season chicken with salt and pepper.
3. Dust chicken in flour, and fry on medium heat for approx 4 mins each side until brown.
4. In the pressure cooker, heat oil and add garlic, chilli, anchovy and onion. Cook for 1 min and add red wine. Simmer gently and reduce the liquid by half.
5. Half the tomatoes and add with the chopped herbs. Place the chicken on top and submerge gently into the liquid.
6. Place lid on the pressure cooker and cook for 20 mins until tender.
7. Mix through the capers and olives and extra parsley and serve.