Chicken cacciatore

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olive magazine

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Recipe by 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 181-200

• cinnamon

  28 March 2009

  cinnamon commented on this recipe

  very easy and delicious!! i used skinless and addes some wine with brown rice.

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• maxismummy

  28 March 2009

  maxismummy rated and commented on this recipe

  

  This was tastier than I thought it might be and the kids both ate it. I served it with new potatoes and broccoli and will make again as so easy and not too many ingrediants. I also added mushrooms to the sauce as previously suggested which was good and bulked it out a bit more. Have frozen the leftovers and look forward to seeing if that adds to the flavour next time we have it!

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• EmSmith

  29 March 2009

  EmSmith rated and commented on this recipe

  

  Delicious and so easy! The tinned cherry tomatoes were harder to track down than expected but were well worth the effort.

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• Littlemisslucky

  31 March 2009

  Littlemisslucky commented on this recipe

  This is wow!! Really tasty and will be making it for dinner parties in the future!

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• julia

  04 April 2009

  julia rated and commented on this recipe

  

  Yummy! Yummy! Yummy! This was fantastic! I've frozen a batch for a night when I can't be bothered to cook! :o) I've also given the recipe to a friend and they loved it!

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• Biggestdave

  06 April 2009

  Biggestdave rated and commented on this recipe

  

  This is an awesome meal and very very easy. The marscapone adds a lovely rich creamy flavour to the tomato's.

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• cjg

  06 April 2009

  cjg rated and commented on this recipe

  

  Used chicken thighs and drumsticks rather than breast and it was yummy.

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• shortstraw

  07 April 2009

  shortstraw commented on this recipe

  This is so nice and easy to make and very tasty!

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• wjemma

  08 April 2009

  wjemma rated this recipe

  

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• Lil

  09 April 2009

  Lil rated and commented on this recipe

  

  Delicious. Couldn't get hold of cherry toms out of a tin so used ordinary tinned tomatoes and it was still delicious.

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• Jean

  09 April 2009

  Jean rated and commented on this recipe

  

  Delicious. Used chicken breast without the skin to cut down on fat and the lowest calorie marscapone I could find. Therefore didn't brown the chicken and cooked slower and longer than the recipe. Result was delicious.

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• JaneP

  10 April 2009

  JaneP commented on this recipe

  Yum. Used ceme fraiche and normal tinnes toms, peppers and other herbs, was lovely. So easy

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• JOOLES

  12 April 2009

  JOOLES rated and commented on this recipe

  

  My bf and i had this last night, it was absolutly delicious. I served it with Spanish Potaotes (these can be found on this site) and Cheese and Garlic Ciabatta bread, perfect. 6 pieces of chicken would have been too much for two, so i just cooked four pieces and kept the same amount of sauce, i also added, sliced mushrooms and black olives to the sauce as i had them in the house and it bulked up the sauce with veg. Lovely x

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• Nevynevster

  13 April 2009

  Nevynevster rated and commented on this recipe

  

  Good for a family meal but a bit plain perhaps for the adults. I made the basic sauce - put the kids chicken in the oven and then added some fried chopped mushrooms, paprika and a dash of cayenne pepper for the adults to eat later. Served with rice which worked well

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• catcro

  13 April 2009

  catcro rated and commented on this recipe

  

  Cooked for a family meal. Was very easy to both prepare and cook. Really nice. Would make again

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• Rachel

  15 April 2009

  Rachel rated and commented on this recipe

  

  Everyone loved this dish. I have made it a few times already.

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• alyoops47

  21 April 2009

  alyoops47 commented on this recipe

  Such a tasty dish from just a few ingredients. Will definitely cook again!

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• Salima

  21 April 2009

  Salima rated and commented on this recipe

  

  This was very easy and convenient to make in advance, then heat up later.

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• mama fish

  26 April 2009

  mama fish rated and commented on this recipe

  

  Delicious simple to make & will make time & time again.

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• Lyndsey Smith

  28 April 2009

  Lyndsey Smith rated and commented on this recipe

  

  I added pasta to this dish and also diced the chicken and topped with cheese before putting it in the oven, it made the most fantastic pasta dish my other half loved it so much I have made it many times since. Extra garlic and a few chilli flakes gives it a great exta kick!!!!

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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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