Quick chicken cacciatore
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 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
Method
step 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.step 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.step 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.step 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.step 5
Finally, sprinkle with the reserved basil leaves and serve immediately. This is delicious served with Mediterranean style rice, or roasted baby new potatoes.
