> recipes > free range chicken cacciatore

Ingredients

• 500g Lilydale free range thigh fillets - diced
• 2 tspns olive oil
• 1 onion finely chopped
• 3 cloves of garlic finely chopped
• 450g diced tomatoes
• 2 tblspns tomato paste
• 1⁄2 cup red wine
• 1⁄2 cup black olives
• fresh basil & oregano
• 3 cups dry pasta
• boiling water
• salt to taste
• a sprinkle of grated Parmesan Cheese

Method

1. Heat olive oil in heavy based pan over medium heat. Add chopped onion and cook until soft.
2. Add garlic and cook for another minute.
3. Add diced thigh and brown on all sides.
4. Add diced tomato, tomato paste, and red wine. Bring to the boil and simmer for 15 minutes.
5. Bring water to boil for pasta. Cook according to the directions on the pack.
6. Once the chicken pieces are cooked, stir through the olives and fresh herbs. Serve the chicken over the pasta, and top with Parmesan cheese.

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