Open Cacciatore Lasagne Recipe

1. Prepare all ingredients as per ingredient listing above.
2. Place chicken and plain flour in a bag and shake to coat.
3. Heat olive oil in a heavy based fry pan over high heat. Add chicken in batches, stirring occasionally until browned. Remove from pan.
4. Reduce heat to medium. Add bacon to pan and cook for a few minutes, then add onion and capsicum to pan and cook until onion turns translucent.. Next add mushrooms and garlic to pan and cook stirring for a futher 5 minutes.
5. Add tomato paste to pan and cook stirring for one minute.
6. Return chicken to pan. Increase heat to high and add the wine. Let wine reduce slightly.
7. Add chicken stock to pan. Bring mixture to boil. Reduce heat so mixture is simmering. Place lid on pan and simmer for half an hour stirring occassionally.
8. Remove lid and add olives. Let simmer, with lid off for a further 10-15 minutes.
9. Meanwhile, heat some water in a large saucepan. Salt water to taste.
10. Open packet of lasagne sheets and remove 6 from packet. Cut each sheet in half. Place lasagne sheets in boiling water and cook for a minute. Remove.
11. To serve place a lasagne sheet on plate and top with some of the chicken mixture, place another lasagne sheet on top of mixture and then some more mixture. Finish with a lasagne sheet, some sauce and garnish with some basil leaves and some fresh chilli!

Note: This recipe serves 4. Bon Appetit!!

You can use leeks in replace of onion and a can of tin tomatoes instead of tomato paste.