Chicken Cacciatore

I found this from a special Women’s Weekly liftout maybe 30 years ago now. If you remember magazine liftouts, you’re one of the lucky ones. It reminds me of the days of staying out until the streetlights came on, requesting songs on the radio just to tape-record them, hair that defied gravity. My Dad would send me over to Palm Beach from The Basin in our 25-horsepower tinny to pick up his ciggies and beers from the bottle shop. Life was good.

This one is featured in my new Collagen cookbook: The Fountian of Youth Lifestyle Collagen Cookbook by Jacqueline Hutton. A collection of my favourite recipes.

NB: 1 x serve Collagen = 1g or ½ tsp Fountain of Youth Lifestyle™ Tripeptide Collagen

Dinner

Ingredients:

• 1½ kg chicken Maryland (or pieces)
• 1 onion (finely diced)
• 2 cloves garlic (crushed)
• 1 cup dry white wine
• ¼ cup vinegar
• 1 chicken stock cube
• 1 cup water
• 440g can crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tbl sugar
• 1 jar Kalamata olives (pitted)
• 3 tsp Fountain of Youth Lifestyle™ Tripeptide Collagen
• Olive oil
• Salt and pepper (to taste)
• Fresh parsley

Method:

1. Preheat oven to 180°C.
2. Salt and pepper the chicken pieces. Brown the outside of the chicken in a heavy-based pan. Once browned, move to an ovenproof dish.
3. In the same heavy-based pan, add onion and garlic. Stir until soft, then add the basil and oregano.
4. Add vinegar and wine and reduce by approximately 1/2. Add the stock cube and water. Stir over high heat for a few minutes, and turn down the heat slightly.
5. Add tomatoes, sugar, and Fountain of Youth Lifestyle™ Tripeptide Collagen, and gently mix.
6. Add olives over the chicken, then add tomato sauce. Bake for 1 hour.
7. Top with freshly chopped parsley to serve.