Name: Try Matt Moran’s one pan salami and olive chicken cacciatore
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 teaspoons olive oil; 8 x 180g chicken thigh cutlets; 400g baby potatoes, sliced into thin rounds; 130g sliced salami, chopped coarsely; 1 brown onion, sliced thinly; 6 cloves garlic, crushed; 1/2 teaspoon fennel seeds, crushed; 1/2 cup dry white wine; 400g can crushed tomatoes; 250ml My Perfect Chicken Stock; 3/4 cup whole Sicilian green olives; 5 sprigs each thyme and basil; Finely grated parmesan, basil leaves, crusty bread, to serve

This one-pan salami and olive chicken cacciatore is the ultimate weeknight dinner, delivering bold Italian-inspired flavours with minimal washing up. The chicken is simmered in a rich tomato sauce with salami, olives, aromatic herbs and the secret ingredient – My Perfect Chicken Stock. It’s a comforting meal that’s packed with flavour in every bite and best of all, everything cooks in the one pan, making it an easy family favourite that’s as convenient as it is delicious.

Ingredients

2 teaspoons olive oil

8 x 180g chicken thigh cutlets

400g baby potatoes, sliced into thin rounds

130g sliced salami, chopped coarsely

1 brown onion, sliced thinly

6 cloves garlic, crushed

1/2 teaspoon fennel seeds, crushed

1/2 cup dry white wine

400g can crushed tomatoes

250ml My Perfect Chicken Stock

3/4 cup whole Sicilian green olives

5 sprigs each thyme and basil

Finely grated parmesan, basil leaves, crusty bread, to serve

Method

Step 1

Preheat oven to 220°C/200°C fan-forced.

Step 2

Heat oil in a large flameproof casserole on medium-high heat. Add chicken, skin-side down. Cook for 3 minutes on each side or until browned. Remove from pan.

Step 3

Add potato, salami, onion, garlic and crushed fennel seeds to same pan. Cook, stirring, for 4 minutes or until onion is golden.

Step 4

Add wine to the pan. Stir to combine. Add tomatoes, chicken stock, olives, herb sprigs and chicken. Bring to the boil. Transfer to oven. Bake, uncovered, for 35 minutes or until chicken is cooked through.

Step 5

Sprinkle cacciatore with parmesan and basil leaves. Serve withcrusty bread, if you like.

Chef Matt Moran Chef

Matt Moran AM is an Australian chef and restaurateur who has appeared on several TV cooking shows, including MasterChef. With more than 40 years of experience, Matt is known for his successful restaurants, including Aria, Chiswick, Chophouse and Rockley Pub. Matt has become a regular contributor to Better Homes and Gardens magazine, creating recipes that are hearty, filling and full of flavour. When he's not working hard in the kitchen, you can find him tending to his kitchen garden on his family farm in the Central Tablelands.