Chicken cacciatore

Chicken cacciatore

A tasty tomato and chicken dish to feed the family - serve with short pasta or a big bowl of roast potatoes

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

Freezable

Method

  1. 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.
  2. 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.
Try

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

Recipe from olive magazine, October 2005.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

Freezable

Ingredients

Print this recipe
Add to your binder

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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