Chicken Cacciatore Pasta

Name: Chicken Cacciatore Pasta
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 500g Penne Pasta; 800g Chopped Tomatoes; 200g Plain Flour; 8 Chicken Thighs, Skin On; 2 Celery Stalks; 2 Carrots; 1 Onion; 2 Red Peppers; 3 Cloves of Garlic; 3 Sprigs of Rosemary; Bunch of Parsley; 270ml White Wine; 60g Kalamata Olives; Salt; Pepper; Olive Oil

Step 1.

Add your flour onto a plate with a pinch of salt. Turn the chicken thighs in the flour, ensuring both sides are fully covered. Shake off any excess flour and set aside for frying.

Step 2.

Heat 3 tbsp of olive oil in a large frying pan on medium-high heat. Add the chicken to the pan skin side down. Fry the chicken pieces on both sides for about 10 minutes, until golden brown.

Step 3.

While the chicken cooks, dice the onion, carrots, and celery. Cut the peppers into large chunks and slice the garlic. Once the chicken has been fried on both sides, remove from the pan, set aside and season with a pinch of salt and pepper.

Step 4.

Add all of the chopped vegetables to the pan, used to cook the chicken, with a drizzle of olive oil. Sauté the vegetables for 5 minutes or until they have slightly softened, and then re-add the chicken thighs.

Step 5.

Add two large sprigs of rosemary to the pan with the wine and chopped tomatoes. Stir to combine the vegetables and chicken with the sauce. Add the olives with a big pinch of salt and pepper and stir. Cover and simmer for 40 minutes.