Chicken cacciatore

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olive magazine

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1. Video tutorial: Softening onions

1. Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn.
2. Heat a little oil in a pan and fry the chicken 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 rest of the basil.

Know-how

Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.

Per serving

312 kcalories, protein 35.2g, carbohydrate 6.9g, fat 16.1 g, saturated fat 5.3g, fibre 2g, salt 0.87 g

Latest comments and suggestions

Results 121-140

• Samara

  20 November 2008

  Samara rated this recipe

  

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• dolly

  20 November 2008

  dolly rated and commented on this recipe

  

  We all loved this dish so easy to make and so tasty will definately make again

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• kmccrindle

  22 November 2008

  kmccrindle rated and commented on this recipe

  

  Made this for a dinner party and worked really well. Used mozzarella cheese instead of marscarpone, and added black pitted alives. Was delicious and even better the next day.

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• sxmscorpio

  29 November 2008

  sxmscorpio commented on this recipe

  This is a simple and delicious dish. Don't see the reason for browning the skin of the chicken breast since it is going to be covered by the sauce so colour is not necessary and we don't eat the skin anyway so crispyness not necessary. Next time I will just remove the skin and bake.

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• vicki

  10 December 2008

  vicki commented on this recipe

  I did this with thighs and plums tomato's. It tasted lovely and my 9 month old also enjoyed it!

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• Alex's food

  10 December 2008

  Alex's food rated and commented on this recipe

  

  Well, it won the approval of children from 9 - 16 and even my husband liked it. Very easy to make too!

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• Sarah's

  11 December 2008

  Sarah's rated this recipe

  

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• Debbie

  20 December 2008

  Debbie rated and commented on this recipe

  

  Great dish. Easy to prepare. We add black olives too.

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• Claire Jasmine

  22 December 2008

  Claire Jasmine commented on this recipe

  I cooked this for my boyfriend last week and it was a hit. I used creme fraiche instead of Marscapone as that's what I had in my fridge, which worked fine. I pre stuffed the chicken breasts with bufallo mozarella then wrapped them in bacon and placed in the sauce to bake. Served it with crushed new potatoes made crispy in the oven, this was a tasty Italian inspired dish.

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• Claire Jasmine

  22 December 2008

  Claire Jasmine rated and commented on this recipe

  

  Oopsy - forgot to rate :)

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• laura

  23 December 2008

  laura rated this recipe

  

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• Woody

  28 December 2008

  Woody rated and commented on this recipe

  

  One of our weekday favourites which is odd as neither me or the boyf like tomatoes!! We always have with a huge mountain of roasties and a green vegies. Easy to make, quick and not much washing up - a hit in our house!! :o)

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• Kazaroo

  31 December 2008

  Kazaroo rated and commented on this recipe

  

  really easy recipe that tastes divine, my husband doesn't eat pasta so served with rosemary new potatoes. A definate hit!

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• Sam

  04 January 2009

  Sam rated and commented on this recipe

  

  We halved the ingredients (apart from the garlic) as we were cooking for 2. It waa delicious, although next time we will add more basil.

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• lisa

  05 January 2009

  lisa rated and commented on this recipe

  

  Made this for a dinner party, it was superb. I added some fried chestnut mushrooms just as an extra oomph, but didnt really need them.

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• Zoe

  05 January 2009

  Zoe rated and commented on this recipe

  

  Fantastic, so easy to make, freezes well, will definitely be making it again, a new family favourite!

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• TKM

  06 January 2009

  TKM commented on this recipe

  Does anyone have any suggestions of an alternative to Cream Cheese or Mascapone, due to intolerance issues with certain types of soft cheeses :-(

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• Louise Marham

  06 January 2009

  Louise Marham rated and commented on this recipe

  

  cooked this tonight, very easy to make, everyone enjoyed it. Substituted the mascarpone for cream cheese and still yummy

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• Angfen

  08 January 2009

  Angfen rated and commented on this recipe

  

  Delicious..... I did not put it in the oven, but left it simmering on the hob for a very long time. The liquid evaporated turning into a thick sauce, whilst the chicken was very very tender.

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• Emily Scragg

  08 January 2009

  Emily Scragg rated and commented on this recipe

  

  Good and simple. Used tinned plum tomatoes rather than cherry tomatoes as I couldn't find them. Still tasted great.

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 30 mins

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

Per serving

312 kcalories, protein 35.2g, carbohydrate 6.9g, fat 16.1 g, saturated fat 5.3g, fibre 2g, salt 0.87 g

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