This recipe came together purely by accident whilst trying to figure out what I’d be able to get away with cooking in a communal hostel kitchen.

Originally titled “Chicken – This is a Thing, Right?” I did a little research and discovered that it was indeed a thing. It was almost a chicken cacciatore. Almost.

  • 2 Large Onions (chopped)
  • 2 Cloves of Garlic (crushed)
  • 3 Rashers of Bacon (diced)
  • 1 x 800g tin of Diced Tomatoes
  • 3 Tablespoons of Organic Tomato Paste
  • 1 Tablespoon of Vegeta Delight Vegetable Stock Powder
  • Handful of Oregano (roughly chopped)
  • 6-8 Chicken Thighs (bone in)
  • 250g Mushrooms (roughly chopped)
  • 200g Pitted Olives

      1. Preheat oven to 180˚
      2. Fry onions on a low to medium heat until soft, add chopped garlic and fry for a minute or until fragrant. Increase heat, add bacon and cook until golden brown. Set aside.
      3. In a bowl, combine diced tomatoes, tomato paste, stock powder and oregano. Season with pepper and stir.
      4. Lay chicken thighs in the bottom of a casserole dish. Add mushrooms, bacon mixture and olives and top with tomato sauce.
      5. Cover with lid and place in the oven for 90 minutes, stirring occasionally until sauce is well combined and slightly reduced.

        NOTE: I often substitute the powdered vegetable stock with my own veggie stock concentrate. If you have time to make your own, it keeps for ages and is extremely handy to have around.