Chicken cacciatore

45 min · 4 servings · 438 kcal

Nora Beckett · @norapreps

Thighs, not breast. Forty minutes of simmering turns thigh meat silky and breast meat into string - this is the one dish where the cheaper cut is the correct one.

Ingredients

• chicken thigh600 g
• canned tomatoes400 g
• white beans300 g
• red pepper250 g
• onion120 g
• mushrooms200 g
• olives60 g
• olive oil1 tbsp
• garlic3 pc
• white wine120 ml
• oregano1 to taste
• salt1 to taste

Instructions

1. Brown the seasoned thighs in the oil, skin side first, 4 minutes a side. Take them out.
2. In the same pan soften the onion, pepper and mushrooms until the mushroom water has gone, 8 minutes.
3. Deglaze with the wine and let it reduce by half, scraping the base.
4. Add the tomatoes, beans, olives, garlic and oregano, return the chicken, and simmer covered 25 minutes.
5. Better the next day. Keeps four days.

Per serving