Chicken Cacciatore

Ingredients
- 2 Tbsp olive oil
- 8 chicken drumsticks
- 75 g bacon, diced
- 2 onion, sliced
- 1 Tbsp dried rosemary
- 800 g Homebrand tomatoes
- 2 Tbsp red wine vinegar (optional)
- 1 Tbsp sugar
- 1 chicken stock cube dissolved in 500ml water
- 1/4 small bunch parsley, chopped
- 400 g Homebrand penne pasta
Method
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1. Heat the oil in a large casserole dish. Brown the chicken a few pieces at a time until golden on all sides, Set aside.
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2. Turn down the heat and add the bacon and cook until crispy. Remove with a slotted spoon and set aside with the chicken.
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3. Add the onions and rosemary to the dish and gently cook for 10 minutes or until the onions are soft and translucent.
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4. Add the chicken and bacon back to the dish, along with the tomatoes, vinegar, sugar, stock and seasoning. Bring to a simmer, cover and cook for 40-50 minutes until the chicken is tender and the juices run clear.
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5. Stir in the parsley, seasoning to taste and serve with pasta.
By Brett McGregor