Chicken Cacciatore

Ingredients for Chicken Cacciatore

• 675g plum tomatoes, coarsely chopped (scant 950ml )

• 230g crimini (baby bella) mushrooms

• 1 very large red onion, thinly sliced (about 725ml )

• 80ml olive oil, divided

• 2 matskedar sherryvinäger

• 1 4 1/2- to 2.2kg chicken, cut into 8 pieces, excess fat trimmed

• 1 1/2 tablespoons chopped fresh rosemary, divided

• 120ml dry red wine

• 1 14 1/60g can diced tomatoes in juice

• 1 cup low-salt chicken broth

• 1/3 cup thinly sliced basil, divided

• 2 tablespoons drained capers, divided

• 350g gemelli or penne, freshly cooked

Preheat oven to 204°C. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 45ml oil and vinegar; toss to blend. Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. Remove from oven and set aside. Reduce oven temperature to 177°C.

Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavours. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoons rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.

Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.

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