Camping Recipe: Chicken Cacciatore

INGREDIENTS

• 3 tbsp olive oil
• 1 kg chicken thighs (or any chicken pieces)
• 1 large onion, chopped
• 2 celery sticks, chopped
• 2 carrots, peeled, chopped
• 150g bacon, diced
• 3 garlic cloves, crushed
• 2 cups mushrooms, sliced
• 800g can diced tomatoes
• ½ tsp brown sugar
• 1 tbsp balsamic vinegar
• 1 tbsp fresh rosemary, chopped
• 1 bay leaf
• 3 cups chicken stock
• 1 cup pitted kalamata olives

METHOD

Heat the oil in a large camp oven over medium-high heat. Add the chicken pieces and cook until browned all over. Transfer to a plate and set aside. Add the onion, celery, carrot and bacon to the pan and cook over low heat for 5 minutes until the onion softens. Add the garlic and mushrooms and cook for a further minute.

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Add the tomatoes, sugar, vinegar and herbs. Bring to the boil, then reduce heat to low and cook, covered, for 20 minutes. Add the olives and cook for a further 10 minutes.
Add a little flour if required to thicken the mixture a little.

Serve garnished with the parsley.