classic chicken cacciatore

Ingredients

• Gently heat and melt the ghee or butter in a large casserole dish on a medium-high heat.
• Add the chicken and brown gently all over, (will take 5 – 10 minutes), then set aside on a plate.
• Add the onion, celery, carrot and bacon or pancetta to the pan and cook on a low – medium heat for approx. 5 minutes until the onion just softens
• Then add the garlic, rosemary and mushrooms and cook for a further minute.
• Return the chicken and add the wine and allow to simmer 1-2 minutes.
• Then add the tomato passata, paste and fresh tomatoes, vinegar, salt and pepper and stock. Bring to the boil, then reduce then heat to gently simmer, covered for approximately 25 minutes.
• Add the olives and parsley and simmer for approx. 5 – 10 minutes.
• When chicken is well cooked and marinated, serve garnished with parsley and steamed vegetables on the side, a simple cauliflower rice or basmati rice – whichever you enjoy.