Chicken cacciatore
Cooking time
Prep: 20 mins Cook: 30 minsSkill level
EasyServings
Serves 6A tasty tomato and chicken dish to feed the family - serve with short pasta or a big bowl of roast potatoes
Nutrition and extra info
Additional info
- Freezable
Nutrition per serving
- kcalories
- 312
- protein
- 35.2g
- carbs
- 6.9g
- fat
- 16.1g
- saturates
- 5.3g
- fibre
- 2g
- sugar
- -
- salt
- 0.87g
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- olive oil
- 2 x 400g tins cherry tomatoes
- 4 tbsp mascarpone
- a handful basil
- 6 chicken breasts, skin on
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Method
- Heat the oven to 190C/fan 170C/gas 5. Fry 1 finely chopped onion and 2 crushed garlic cloves in 3 tbsp olive oil until softened but not coloured. Add 2 x 400g tins of cherry tomatoes, season, then simmer for 10–15 minutes or until thick and glossy. Take off the heat and stir in 4 tbsp mascarpone and half a handful of basil, roughly torn.
- Heat a little olive oil in a pan and fry 6 chicken breasts on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25–30 minutes or until the chicken is cooked through. Scatter over the remaining half handful of basil.
Recipe from olive magazine, October 2005
Comments, questions and tips
Comments
Made this last night with a few small alterations: used 3 garlic gloves, added a teaspoon of oregano, 1/4 cup of white wine, replaced 2 chicken breasts with a tin of cannellini beans as 6 breasts would have been too much for 2 and only added 3 tablespoons of mascarpone. It was tasty enough but not worthy, I don't think, of being the highest rated dish on the site! I'm having the leftovers tonight for dinner, so maybe it will taste better then. As I say, a perfectly tasty dish but not mind-blowingly delicious as all the comments on here lead me to believe. Maybe I'll try again and follow the recipe exactly.