Chicken cacciatore

4 tbs olive oil
4 chicken thigh fillets, cut 4cm cubes
1  red onion, finely chopped
4 cloves garlic, minced
1 carrot, peed & finely diced
2 celery stalk, finely diced
1 bay leaf
125g button mushrooms, sliced
125mL  dry white wine (or water)
800g  tinned chopped tomato
1 tbs  tomato paste
2 tbs balsamic vinegar
2 tbs flat leaf parsley, finely chopped

1. Heat a casserole dish over medium-high heat with olive oil and brown the chicken thigh fillets on each side. Remove from the casserole dish and transfer to a clean plate and set aside.

2. In the same dish sauté the onion, garlic, carrot, celery and bay leaf for approximately 5 mins or until the ingredients soften. Add the mushrooms, chicken and white wine to the saucepan and allow it to simmer for 5 mins.

3. Add the chopped tinned tomatoes, tomato paste and vinegar and bring to the boil. Reduce the heat to low and gently simmer for approximately 15-20 mins stirring occasionally until the sauce has thickened and chicken is cooked through.

4. Serve your flavourful chicken cacciatore with freshly chopped parsley.