Chicken Cacciatore

• 1 tablespoon of oil (or fat)

• 1 chicken, jointed

• 2 rashers bacon, sliced

• 2 onions, sliced

• 3 garlic cloves, crushed and chopped

• Handful of sliced vegetables ( preference or fennel, carrots, celery, capsicum)

• 1 handful mushrooms

• 1 tablespoon flour

• 1 pound ripe tomatoes, crushed

• 1 pint stock

• 3 tablespoons red wine, 1 tablespoon cider, or 1 teaspoon vinegar

• 2 tablespoons fresh herbs (thyme, sorrel, marjoram, or oregano) or 2 teaspoon dried herbs

• 1 bay leaf

Heat the oil or fat, then brown the chicken, making sure the skin is crisp, then add the sliced bacon and cook well. Lift the meat and bacon out, add the onions and saute until browned, then add the garlic for another few minutes. Add the sliced vegetables and mushrooms, cook until browned.

Mix in the flour to thicken up the sauce. Then add your crushed tomatoes, stock, red wine/cider/or vinegar, and all herbs including bay leaf. Bring to a boil.

Simmer for an hour or until chicken is thoroughly cooked and the juices are thick and rich.

Serves 2-4