Chicken Cacciatore with Roasted Tomatoes

Instructions

• 1.

  Preheat oven to 450 F and line a baking tray with parchment paper

• 2.

  In a large bowl combine tomatoes, 2 tablespoons of olive oil, 1 teaspoon of basil, oregano, minced garlic and sea salt. Place tomatoes on prepared baking tray cut side up and roast for 30 minutes. Transfer to a food processor or blender and process until tomatoes are finely chopped not creamy. Set aside

• 3.

  While the tomatoes are roasting, add oil to a large saucepan and heat until hot but not smoking. Season chicken pieces with black pepper and sear on both sides. Transfer to a plate

• 4.

  Reduce heat to medium-low and to the same pan add onions, celery and garlic. Cook until the onions are soft, about 5 minutes. You may need to add extra oil

• 5.

  Add paprika, the remainder of basil, bay leaf, rosemary, cayenne pepper, mushrooms and bell pepper. Stir-fry for 3 minutes

• 6.

  Add chicken stock, roasted tomatoes, carrots, zucchini and season with salt to taste. Cover and simmer the sauce over low heat for 10 minutes. Return reserved chicken to the saucepan and cook partially covered over medium-low heat for 20 - 25 minutes or until the chicken is tender

• 7.

  Remove the bay leaf and rosemary sprig and garnish with fresh parsley or basil

• 8.

  Note: For the best flavour make this dish a day in advance