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Quick chicken cacciatore

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Cooking time

Prep: 20 minutes Cook: 30 minutes

Skill level



Serves 6

A quick and tasty version of the Italian classic, which will soon become your family's favourite supper.

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  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves of garlic, crushed
  • 2 x 400g tins cherry tomatoes
  • One red pepper, chopped
  • 1 tsp fennel seeds
  • Large handful of basil leaves
  • 5 tablespoons marscapone
  • 6 chicken breasts, skin on


  1. Heat the oven to 180C/160C fan/gas mark 4. In a large saucepan, cook the onion and garlic in the olive oil, for around 4-5 minutes, until they are soft. Take care not to allow them to brown.

  2. Add the cherry tomatoes, chopped peppers, and fennel seeds, and simmer for 10 minutes. Take from the heat and allow to cool slightly for 2 minutes, before stirring in the marscapone cheese. Season to taste.

  3. In a large frying pan, fry the chicken breasts in a little olive oil, skin side down, for around 5-6 minutes. Make sure that the skin gets really crispy. Turn them, and cook for a further 2 minutes.

  4. Transfer the chicken breasts to an oven proof casserole dish, and pour over the sauce. Sprinkle with the torn basil leaves, reserving a few to decorate at the end. Bake in oven for 30 minutes.

  5. Finally, sprinkle with the reserved basil leaves and serve immediately. This is delicious served with Mediterranean style rice, or roasted baby new potatoes.

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