Easy and quick chicken cacciatore

Instructions

1. Preheat oven to 220°C.
2. Wash chicken, pat dry with paper slightly graze with oil and rub with salt and black and red pepper. Heat oil in a large casserole over medium-high heat, add chicken, skin-side down; cook for 3 minutes each side or until browned. Remove from pan.
3. Sauté union in the same pan for 3 minutes with fennel and garlic, add potato, salami, cook, stirring. Add wine to the pan; stir to combine. Add tomatoes, stock, olives, herb sprigs, spinach and chicken; bring to the boil. Transfer to oven proof dish.
4. Cover with foil and cook for 20 minutes in preheated oven; reduce heat to 180°C and continue cooking for 20 minutes. Remove foil increase oven heat to 220 °C and cook for 15-20 minutes.
5. Remove from the oven and add the reserved spinach around the meat to add freshness and cover with foil to rest for 5-10 minutes.
6. Sprinkle cacciatore with parmesan and serve with crusty bread if you like.

• Servings : 4
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Chiken and paultry, Meat
• Ingredient : Can tomatoes, Chicken scallops, Chicken stock, fennel seeds, Garlic, Ground black pepper, Olive oil, Olives, Onion, Parmesan cheese, Potatoes, Red pepper, Salami, Salt, Spinach, Spring potatoes, Thyme, Thyme leaves, White wine