Italian hunter's chicken is a rustic, tomatoey one-pot dish you put together in a single pan.
1. Season the chicken thighs generously with salt and pepper.
2. In a large pan heat the cooking oil and brown the thighs all over golden in the hot oil, then lift them onto a plate.
3. Into the same pan throw the diced onion, the sliced bell pepper and the sliced button mushrooms; fry for 5-6 minutes, until they soften.
4. Stir in the crushed garlic and pour in the dry white wine; scrape up the browned bits from the bottom of the pan and boil off half the wine.
5. Pour in the tomato passata, scatter in the basil, and return the chicken to the sauce.
6. Braise it under a lid over a low heat for 30-35 minutes, until the meat is tender and the sauce thickens. Serve with pasta.
Tip: Cacciatore means "hunter-style" in Italian – the longer it rests in the sauce, the richer its flavour.
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