Whole Chicken Cacciatore

• 1.8 kgwhole chicken, jointed into 8 pieces, weighed with bone
• 300 gdrained jarred roasted red peppers, sliced
• 2 x 400gtins chopped tomatoes
• salt and black pepper
• 2onions, finely sliced
• 5garlic cloves, thinly sliced
• 5 gfresh rosemary sprigs
• 150 mldry white wine
• 3 tbspolive oil
• 100 gKalamata olives, pitted
• 3 tbspcapers, rinsed
• 2bay leaves

Method

1. 1Preheat the oven to 180°C fan. Pat the chicken pieces completely dry with kitchen paper and season generously with salt and black pepper on all sides.
2. 2Heat the olive oil in a large ovenproof casserole or deep roasting dish over a medium-high heat. Working in two batches, sear the chicken skin-side down for 5–6 minutes until the skin is deeply golden and crisp. Turn and sear the flesh side for 2 minutes. Remove all the chicken and set aside.
3. 3Pour off all but 1 tablespoon of the fat. Reduce the heat to medium and fry the sliced onions for 7 minutes until softened and translucent. Add the garlic and stir for 1 minute, until fragrant.
4. 4Pour in the white wine and bubble hard for 2 minutes to reduce and lift the sticky bits from the base. Add the chopped tomatoes, sliced roasted red peppers, rosemary and bay leaves. Stir well and bring to a steady simmer.
5. 5Nestle the seared chicken pieces into the tomato and pepper sauce, keeping the skin sitting above the liquid so it stays crisp rather than braising.
6. 6Transfer to the oven and cook uncovered for 40–45 minutes, until the chicken is 75°C for 30 seconds in the thickest meat away from the bone and the sauce has reduced and concentrated around the pieces.
7. 7Pull from the oven and stir the Kalamata olives and capers through the sauce around the chicken. Discard the bay leaves and rosemary stalks. Taste and adjust the seasoning. Rest for 5 minutes.

Per serving

kcal

862

protein

60.8g

fibre

6.2g

carbs

24.9g

fat

55.5g