Chicken cacciatore

INGREDIENTS:

• 60ml (1/4 cup) olive oil
• 1.7kg chicken thigh fillets, cut into 4cm pieces
• 3 red onions, halved, thinly sliced
• 6 garlic cloves, finely chopped
• 2 x 700g btls Home Brand Chunky Pasta Sauce
• 500ml (2 cups) white wine
• 2 tablespoons capers, coarsely chopped
• 1 tablespoon dried oregano leaves
• 200g button mushrooms, thinly sliced
• 270g pkt garlic bread, warmed
• Steamed green round beans, to serve
• Salt, to season

INTRUCTIONS:

• Step 1
  Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the chicken, onion and garlic, stirring occasionally, for 10 minutes or until browned. Season with salt and pepper. Add the pasta sauce, wine, caper and oregano. Reduce heat to medium-low and cook, stirring occasionally, for 40 minutes or until the sauce thickens.
• Step 2
  Add the mushroom and simmer, stirring occasionally, for 5 minutes or until the mushroom is tender.
• Step 3
  Divide the chicken cacciatore among serving dishes. Serve with the garlic bread and beans.