Chicken cacciatore

Recipe uploaded by

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 61-80

• di

  19 May 2008

  di commented on this recipe

  Have made this a few times, quick and easy to make and my fussy children love it!!

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• Beth

  23 May 2008

  Beth commented on this recipe

  Really nice - we served it with Rosemary roast New Potatoes.

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• raquelc

  30 May 2008

  raquelc commented on this recipe

  Chicken was tender but sauce was too thin. next time I'll forgo some of the juice in the tinned tomatoes and add some tomato puree instead.

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• Lynz

  10 June 2008

  Lynz rated and commented on this recipe

  

  We all liked this and i would make it again

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• F1madxxx

  06 July 2008

  F1madxxx rated and commented on this recipe

  

  Really tasty and very easy to make.

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• georgina

  14 July 2008

  georgina rated and commented on this recipe

  

  Really simple, really delicious. I've always had it with crushed new potatoes, but I like the idea of having it with pasta or roast potatoes too. The basic sauce is a great staple to apply to lots of dishes, one of my weekday favourites being some kind of pasta with fried pancetta and peas stirred into the sauce.

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• mmmfood

  17 July 2008

  mmmfood rated and commented on this recipe

  

  Beautiful. Used skinless and boneless chicken thighs which stayed really moist. Even the left overs were delicious. Definately make again. Served with the crushed potatoes which I finished off in the oven as suggested.

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• rebecca

  22 July 2008

  rebecca rated and commented on this recipe

  

  so rich so easy so delicious!

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• Cathie Smith

  28 July 2008

  Cathie Smith rated and commented on this recipe

  

  Made this dish for a reunion of my husbands old Merchant Navy friends. It was a great success, served on a bed of fusilli pasta with a side salad. Every plate came back empty. What more can you ask!!!!

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• chele

  14 August 2008

  chele commented on this recipe

  made this last night and it was delicious,will be making it again very soon ...

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• Susan

  17 August 2008

  Susan commented on this recipe

  Made this dish for some friends and everyone loved it, clean plates all around

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• no hope steve

  18 August 2008

  no hope steve rated and commented on this recipe

  

  I,m no cook but I could make this. added a few extra onions and put mushrooms in, kids loved it. even the wife had to admit it was,nt bad. stephen

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• Vicki

  20 August 2008

  Vicki commented on this recipe

  So quick and easy to make, and the whole family enjoyed it.

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• Anne

  23 August 2008

  Anne rated and commented on this recipe

  

  Very tasty - only thing I changed was to cut the chicken into smaller pieces - made it easier to eat!

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• Carolyn

  26 August 2008

  Carolyn rated and commented on this recipe

  

  Chicken really tender. My 1 year old daughter ate it so quickly.

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• Green Tea

  28 August 2008

  Green Tea rated this recipe

  

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• Flik

  08 September 2008

  Flik commented on this recipe

  Made this last week, had it with some roasted rosemary potatoes and it was lovely! Particularly liked the creaminess the mascarpone gave to the sauce, and have freezed the leftover sauce to use in another pasta dish!

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• Wendydog

  10 September 2008

  Wendydog rated and commented on this recipe

  

  Tried this on a horrid Tuesday night and it was fantastic, the whole family raved about it and it was so easy to make

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• Julia

  10 September 2008

  Julia rated and commented on this recipe

  

  This was a great after work meal, very easy and very tasty. The sauce would work well over pasta too. I will be making this again for sure!

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• Cheryl

  11 September 2008

  Cheryl commented on this recipe

  This was delicious and very easy to make. I'll be making it again.

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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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