B00CU1W244_EBOK

ow-baked chicken with black
ives, tomato and oregano
15 mins COOK 1 hour 40 mins
h, thick and intensely flavoured, this Italian classic
ure to please.
heat the oven to 170°C.
t a large heavy-based saucepan over medium–high heat
spray with cooking oil. Working in batches, cook the chicken
2–3 minutes until browned on all sides. Remove from the pan
uce the heat to medium and add the olive oil. When hot,
the onion, carrot, celery and dried herbs and cook, stirring
asionally, for 8–10 minutes until the vegetables are soft.
the mushrooms and garlic and cook for 2 minutes. Add the
atoes, olives and tomato paste, then season to taste with salt
pepper and stir to combine. Return the chicken to the pan.
g to the boil, then cover and transfer to the oven for 1 hour.
ove the lid and cook for a further 15–20 minutes until the
ken is tender and the sauce has reduced. Scatter over the
il, if using, and serve with mash.
You can also cook this on the stovetop – just keep the heat as low
ossible (use a simmer mat if you have one) so the chicken cooks very
tly (the exact cooking time will vary depending on the heat setting:
k after 1 hour and continue until the chicken is cooked through