Chicken cacciatore

We brown the free-range chicken Marylands and then gently cook them until tender in a sauce of tomatoes, onions, garlic, white wine and our own homemade chicken stock, with salty pops of flavour from black olives and a gentle herbiness from oregano, parsley and basil.

Chicken maryland, crushed tomatoes (tomato puree, citric acid), red onion, chicken stock [water, free range chicken bones, onion, carrot, celery, garlic, bay leaves, parsley, black pepper], red capsicum, yellow capsicum, white wine (sulphites, clarifying agent (milk 0.01%)), olives (olives, water, salt, vinegar, sunflower oil), olive oil, garlic, capers (capers, salt), salt, tomato paste, parsley, basil, thyme, Rosemary, frozen, paprika, black pepper, bay leaves

Serve with buttered mashed potato, along with a green salad or some dark green leaves like spinach or kale, blanched and cooked with olive oil, garlic and salt.