Double Slow-Cooked Chicken Cacciatore

Cook chicken, as above, in batches for best results.

--------------CCM TEXT-------------- • In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. Cook chicken until browned, 2-3 minutes each side. Transfer to a plate (it will finish cooking in step 3!). • Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot and celery, tossing, until slightly softened, 2-3 minutes. • Add Italian herbs, tomato paste and garlic and cook until fragrant, 1 minute.

TIP: Cook chicken in batches if your pan is getting crowded.

Cook chicken as above.

--------------CCM TEXT-------------- • To the pan with the veggies, add diced tomatoes with garlic & onion, chicken-style stock powder, the brown sugar, olives and the water. Stir to combine. • Return chicken to pan, placing on top of the stew. • Cover with a lid (or cover tightly with foil). Bake for 20 minutes. • Remove stew from oven. Uncover, then return to oven to bake until chicken is cooked through (when no longer pink inside), a further 30-35 minutes.

TIP: If you don't have an ovenproof saucepan, bake the stew in a baking dish instead!