Braised Cacciatore Chicken Legs

Ingredients

• 6 natural chicken legs With Whole Back Removed (1.2kg total) by Maillard
• Olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 4 Nantes carrots, cut in half and then sliced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 227g creminis mushrooms, sliced
• 398ml black olives, whole and pitted
• 1/4 cup capers
• 1 cup red wine
• 5 sprigs fresh thyme
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh basil
• 1 teaspoon dried oregano
• 796ml crushed tomatoes
• 40ml grilled diced tomatoes
• 3 tablespoons tomato paste
• Salt and pepper from the mill

Preparation

1. In a large saucepan over medium heat, add a drizzle of olive oil and brown the chicken legs 2 to 3 minutes per side. Season generously with salt and pepper. Set aside.
2. Add the onion, garlic and carrots then season with salt and pepper. Pour a drizzle of olive oil if necessary. Cook for 3 to 4 minutes, stirring.
3. Add the peppers, mushrooms, olives and capers and pour a thin stream of olive oil. Season with salt and pepper. Cook for 3 to 4 minutes, stirring.
4. Add the red wine and mix by scraping the bottom to grab all the flavours.
5. Add remaining ingredients along with the chicken legs, season with salt and pepper and stir well. Cover, bring to a boil and reduce over medium-low heat. Simmer for 45 minutes, stirring occasionally. Serve with rice and garnish with fresh parsley!