Chicken in tomato & red pepper sauce (chicken cacciatore) is one dish the whole family will love. Definitely a recipe you will want to try.

Equipment: Hart 250 mm J7 Pot
Prep time: 10 mins
Cooking time: 1 hour
Serves: 4 people

Ingredients

1 whole chicken, cut into pieces
½ cup cake wheat flour (65 g)
¼ cup sunflower oil (65 ml)
2 medium onions, peeled and sliced
2 cloves garlic, peeled
and finely chopped
2 red peppers, peeled and sliced
into strips (see Food Idea for method)
1 can diced tomatoes, undrained (410 g)
1 can tomato puree (410 g)
1 punnet mushrooms, sliced (250 g)
½ cup dry white wine (125 ml)
1 tsp dried oregano leaves (5 ml)
1 tsp dried basil leaves (5 ml)
Salt and freshly ground black pepper,
to taste
Grated Parmesan cheese (optional)

Method

1. Coat chicken with flour and place in a bowl.
2. In a large saucepan, heat oil over medium-high heat; cook chicken for 15 to 20 minutes, browning on all sides; remove and set aside.
3. Add onions, garlic and peppers; sauté until soft.
4. Add all remaining ingredients, except cheese, bring to a boil and reduce heat.
5. Cover and simmer for 45 minutes.
6. Serve chicken over rice and sprinkle with cheese if desired.