Chicken Cacciatore

Serves: 6

Ingredients:

6 chicken thighs
1/4 cup flour
1 tablespoon Season All
1 onion, sliced
1 ounce (30 g) butter
1 clove garlic, crushed
2 tablespoons tomato paste
14 ounce (440 g) can peeled tomatoes
2 chicken stock cubes
1/2 cup white wine
1 green pepper (capsicum), thinly sliced
6 black olives, sliced

Microwave Method:

1. Toss chicken thighs in flour and Season All.
2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 2 quart (litre) casserole dish.
3. Cover and cook for 20-25 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.
4. Add pepper and chopped tomatoes. Cook a further 10 minutes on MEDIUM HIGH.
5. Garnish with black olives.

Convection Microwave Method:

1. Toss chicken thighs in flour and Season All.
2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 2 quart (litre) casserole dish.
3. Cover and cook for 45 minutes on HIGH MIX/ROAST 400 degrees F (200 degrees C). Stir halfway through cooking.
4. Add pepper and chopped tomatoes. Cook a further 5 minutes on HIGH MIX/ROAST.
5. Garnish with black olives.