One-Pot Pulled Chicken Cacciatore With Ciabatta

Before you begin...

This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ Gas 7

Boil a kettle

Heat a large, wide-based oven-proof casserole dish with a drizzle of olive oil over a medium-high heat

Peel and chop the red onion[s] into wedges

Deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into rings

Crush the garlic open by squashing it with the side of a knife and remove the skin

Add the pepper rings, red onion wedges and crushed garlic to the dish

Add the black olives with the bay leaf[ves] and rosemary (keep the rosemary whole, you can pick it out at the end!)

Add the chicken stock mix, tomato paste, chopped tomatoes and 200ml [350ml] boiled water

Add the balsamic vinegar with 1 tsp [2 tsp] sugar and stir everything together

Put the dish in the oven for an initial 20 min

Use this time to clear up, set the table, have a cup of tea or simply chill!

After 20 min, remove the dish from the oven and top with the chicken thighs

Return the dish to the oven for 20-25 min or until the chicken is cooked through (no pink meat!)

Once everything's almost done, add the ciabatta rolls to a baking tray and put them in the oven for 3-4 min or until hot and crusty