Quick Chicken Cacciatore - cooking recipe

Ingredients

1 None cooked whole rotisserie or roast chicken
1 tbsp olive oil
1 None red onion, thinly sliced
2 None carrots, peeled and thinly sliced
1 None large green or red chili pepper, sliced
2 None celery stalks, sliced
2 slices bacon, chopped
7 oz button mushrooms, sliced
2 cloves garlic, crushed
1 cup dry white wine or reduced sodium chicken stock or water
2 cups tomato pasta sauce
1/3 cup pitted black olives (optional)
2 tbsp chopped flat leaf parsley
None None Cooked pasta, such as rotini, to serve

Preparation

Cut the chicken into pieces, separating the legs, thighs, wings and breasts. Cut the breast pieces in half. Set aside, discarding the rib cage.
Heat the oil in a large saucepan on medium-high heat. Add the onion, carrot, chili pepper, celery and bacon and cook, stirring frequently, for 5 mins, until softened.
Stir in the mushroom and garlic and cook for another 1-2 mins. Pour in the wine, and using a wooden spoon, scrape the brown bits from the bottom of the pan.
Add the pasta sauce, mix well and bring to a boil. Stir in the olives, if using. Reduce the heat to low and simmer for 5 mins, until the sauce thickens.
Add the chicken, season and cook for 3-4 mins, until heated through. Spoon onto plates, sprinkle with parsley and serve with pasta.