Chicken Cacciatore with Drumsticks

This is a favourite of mine. I love it with drumstics, but it can be done using thigh or tenderloins. I cook this mean either on stovetop or oven, but my preference is for the latter.

Ingredients

4-6 chicken drumsticks, skinned and scored
2 cans crushed tomato
1 brown onion, finely chopped
½ red capsicum, finely chopped
300g button mushrooms, sliced
Chilli paste
Tomato paste
250ml of dry white wine
1 tablespoon sweet Hungarian paprika
1 teaspoon chicken stock powder
1 ½ tablespoons dried oregano
2 tablespoons good quality balsamic vinegar
Olive oil
Salt and pepper to taste

Method for Stovetop

Add the oil to a saucepan and make sure the oil is hot. Add drumsticks. Remove excess fat and cook until browned.
Add a small amount of the chilli paste, onions, mushrooms and capsicum.
When the onion becomes translucent, add the crushed tomatoes.
Add in the tomato paste, wine, vinegar paprika, oregano and the basil. Stir and reduce heat to medium.
Add salt and pepper to taste and cook for 30-45 mins, occasionally stirring and adding water if required.
Serve with rice or risoni pasta.

Method for Oven

Preheat oven to 180 degrees.
Add the oil to a saucepan and make sure the oil is hot. Add drumsticks. Remove excess fat and cook until browned.
Add a small amount of the chilli paste, onions, mushrooms and capsicum.
When the onion becomes translucent, add the crushed tomatoes.
Add in the tomato paste, wine, vinegar paprika, oregano and the basil. Stir and reduce heat to medium.
Add salt and pepper to taste and place mixture into a shallow ovendish.
Put in oven and cook for 30-35 mins.
Serve with rice or risoni pasta.