Chicken Cacciatore (Pollo Alla Cacciatore)

Peel and thinly slice the mushrooms and the onion. Cut the capsicums into 1cm strips and set aside.

Cut the chicken breasts lengthways into thirds or halves, you want the pieces to be in thin fillets. Generously season both sides of the chicken with salt.

Add the flour to a large bowl. Coat the chicken pieces in the flour and shake off the excess.

Heat the olive oil in a frypan on medium-high heat.

Fry the chicken, in batches, until golden browned all over. The chicken does not need to be cooked through. Place the fried chicken on a plate and set aside while you fry the other ingredients.

If needed wipe the frypan with paper towel to remove excess flour (I use paper towel held with tongs).

Reduce the heat to medium. Add the capsicums and cook for a minute, stirring. Add in the onions and mix well. Put the lid on (the capsicum will soften quicker) and cook for another 5 minutes until the capsicums and onion have softened.

Add the mushrooms and stir all vegetables together. Add a little extra oil if needed. Cook until mushrooms have browned, keep cooking until their liquid has evaporated. The add the canned tomatoes. You will have half a can leftover, store these in a sealed container in the fridge or freezer for another dish. Half fill the empty tin with water and add to the pan. Stir in the sugar and salt to taste.

Cook for 10 minutes on medium heat with the lid on. Taste the sauce and if it tastes good (no bitter taste) add the chicken to the pan. Ensure the chicken is covered with sauce. Gently pour in the chicken stock and add the olives. Place the lid back on and cook for approximately 20 minutes, stirring occasionally. Take the lid off and simmer for another 15-20 minutes to thicken the sauce. Taste and add more salt if needed.

Alternatively, you can add the contents of the frypan to an oven safe dish with a lid and cook in a 180° C oven for 40 - 50 minutes, until the stock has been reduced by half.