CHICKEN CACCHIATORI

From Mickey (mum to Michael & Nicholas Mossa)

Ingredients

• 4-6 Skinless chicken legs including thighs (could add in some small skinless chicken legs.)
• 4 TBSP olive oil (could add more if needed to Sautee onion and garlic)
• 1 medium onion chopped
• 3 cloves garlic chopped
• 2 challots (spring onions) chopped
• 2 big can tomato sauce
• 1 big can diced tomatoes (could take the seasoned one or plain)
• 1 tsp sugar
• Fresh chopped parsley
• Fresh chopped coriander
• Pinch of spices (oregano, thyme, rosemary, pepper, salt, basil, mixed herbs, crushed chillie, & marjoram.) the more the better
• Water (in case sauce dries up or thickens too much)
• 6 small potatoes

Method:

1. In a saucepan heat oil and then add chopped onion, challots and garlic and cook until tender.
2. Add sauce and diced tomatoes and stir.
3. Add sugar, fresh chopped parsley and coriander and other spices.
4. Stir and then place chicken pieces in saucepan.
5. Add water, enough so chicken is slightly covered, stir and then peel potatoes, cut in half and put in sauce.
6. Cover and cook for at least 1 hour or until you see chicken is tender and done.

Tip: great with rice-----pour sauce over and ENJOY