I don’t think it has stopped raining and so because of this I have been in the mood for more wintery style dishes.

Yesterday I made one of my favourite warming dishes – chilli con carne. I have posted this recipe before and so I didn’t bother to write about it.

Since it is Sunday today I did the thing I usually do on a Sunday since most of the shops are closed, I looked into the fridge to see what I could rustle up with the contents.

Here is what I came up with..

CHICKEN CACCIATORE

Serves 2-3

INGREDIENTS

• 2 Medium skinless chicken breasts, chopped into 2cm chunks
• 2 Medium Bell peppers, sliced
• 1 Medium Onion, sliced
• 2 Cloves garlic, sliced
• 150g Button mushrooms, sliced
• 250ml Red wine
• 250ml Passata (sieved tomatoes), you can substitute this for tinned plum tomatoes
• 1 Small sprig fresh Thyme
• 300ml Chicken stock
• Olive oil
• Salt & Pepper

PREPARATION

1. Add the onions, peppers and garlic to a non-stick pan containing olive oil, cover with a lid and allow to cook gently for 10-15 minutes stirring occasionally. Do not allow to colour.
2. Add the chicken and continue to cook until the chicken has turned white all over.
3. Add the mushrooms, stock, passata and thyme and stir well.
4. Cover with a lid and allow to cook for about 40 minutes, stirring regularly.
5. Serve with cooked pasta such as spaghetti.

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