Chicken Cacciatore

Serves 4 | Nut Free | Gluten Free 

Ingredients

2 tbsp Cobram Estate Garlic and Chilli Infusion Extra Virgin Olive Oil, divided 

4 skinless chicken thighs

Sea salt and black pepper 

1 carrot, finely diced 

2 tsp rosemary, finely chopped 

1 red capsicum, chopped into small bite-sized pieces

100g pitted green olives, halved

250ml vegetable stock

400g tinned tomatoes

1 tbsp parsley, for garnish

Polenta, to serve (note: ½ cup cooked polenta per serve) 

Method

Step 1: Heat 1 tbsp of Cobram Estate Garlic and Chilli Infusion Extra Virgin Olive Oil in a large pan over medium heat. Season chicken with salt and pepper and place in the pan. Cook for 5 minutes, or until browned all over, then transfer to a plate.

Step 2: Return pan to medium heat and add remaining 1 tablespoon of Cobram Estate Garlic and Chilli Infusion Extra Virgin Olive Oil, along with the diced carrots and capsicum. Cook for 3-4 minutes, or until slightly softened. 

Step 3: Add the olives, rosemary, tinned tomatoes and stock. Season with a pinch of salt and black pepper and cook for another 5 minutes. Next, return chicken to the pan. Cover and bring to a simmer for 20 minutes, or until the chicken is cooked through. Garnish with chopped parsley and enjoy as is, or with a side of polenta.

Note: this recipe is low FODMAP and was brought to you by Cobram Estate.