Pollo alla Cacciatore (chicken hunter style)

This is one of my favourite dishes in the world, its something my mother used to whip up for the whole family on a Sunday and its was certainly a crowd pleaser! Its warm, hearty, easy to make and delicious and perfect for those cold winter days.

1 Whole chicken, cut up into rough pieces

4 Tbsp of Domenica Fiore olive oil

½ Cup chopped onions

1 Cup sliced mushrooms

2 Cloves garlic, chopped

½ Cup parsley

½ Cup red wine or vermouth

1 Large can San Marzano tomatoes or any peeled plum tomatoes, slightly blended

2 Bay leaves

1 sprig of Rosemary

1 Tbsp Capers (optional)

Salt and Pepper

Cut up on whole raw chicken into rough and chunky pieces and fry in the olive oil.

Add the chopped onions, garlic and sliced mushrooms and gently fry on a low heat until chicken is golden.

Add chopped parsley, red wine or vermouth and stir and cover.

Allow the chicken to marinate in the wine or Vermouth for two to three minutes until the colour of the chicken has changed slightly.

After a few minutes add the blended tomatoes, bay leaves and rosemary, salt and pepper.

Stir and cover, cook on a very low heat for 2 hours until tender.

Serve with rice, pasta or polenta, a glass of nice Italian red wine and plenty of love with family and friends. Enjoy!