Recipe: Oven Baked Chicken Cacciatore

INGREDIENTS:

4 chicken breasts (bone-in, skin-on)

1 onion

4 cloves garlic

1 red bell pepper

1 green bell pepper

200 g mushrooms

2 stalks celery

2 sprigs thyme

2 sprigs rosemary

3 leaves sage

2 tbsp olive oil

2 bay leaves

2 tbsp tomato paste

150 g Kalamata olives

200 ml red wine

300 g canned tomatoes

salt

pepper

bread (for serving)

Preheat oven to 220°C Circo Therm®. Finely chop onion and garlic. Transfer to a bowl and set aside. Thinly slice red and green bell peppers, mushrooms, and celery, then add to a bowl. Remove thyme and rosemary leaves from stems, add sage and finely chop herbs together and set aside. When oven is preheated, put chicken breasts on a baking tray lined with baking paper and bake at 220°C for 20 min. until the skin is brown.

Heat oil in an ovenproof pan on Induction Hob heat setting 6 and sauté the onion, garlic, and vegetables for approx. 3 min. Add salt and pepper to taste. Add bay leaves and tomato paste and stir to combine. Add olives, then deglaze the pan with red wine. Add the canned tomatoes, then fill the tomato can about halfway with water and add to the pan. Add herbs.

Take the chicken out of the oven and nestle into the pan. Season with salt and pepper. Put the pan in the pre-heated oven and bake at 180°C uncovered for approx. 10 min. Enjoy with crusty bread!