Serves 4
Do you know I’ve never made Chicken Cacciatore? Until now, that is! The last thing I want to do after a long day at work is get busy in the kitchen but neither do I want to eat out or eat processed food. I’m always on the lookout for freezer friendly dinners that I can whizz up at the weekend and enjoy at my leisure for midweek winner dinners. And this my friend really is a winner dinner. It’s full of flavour, rich, super hearty and a most welcome addition to my kitchen repetoire. I wanted to reduce the fat content so have used chicken breasts, but thighs would work just as well.
Ingredients
1 tablespoon olive oil
100g shortcut bacon, rind removed
1 medium onion, chopped
2 garlic cloves, crushed
Pinch chilli flakes (optional)
2 sage sprigs
2 rosemary sprigs
4 skinless chicken breasts (about 125g each)
150ml dry white wine
400g can diced tomatoes
1 tablespoon tomato paste
250g brown mushrooms, halved or quartered if big
30g kalamata olives, pitted (optional)
Small handful of fresh parsley, chopped
How to
- Heat the oil in a large non-stick frying pan. Add the bacon and fry for a couple of minutes until starting to crisp. Remove with a slotted spoon, allow any fat to drain back into the pan and set the bacon aside.
- Put the onion, garlic, herbs (and chilli, if using) into the pan and fry for 3-4 minutes.
- Spread the onion around the pan and lay the chicken breasts on top. Season with pepper and fry for 5 minutes on a medium heat, until the chicken starts to brown on both sides and the onion is caramelising. Remove the chicken and set aside.
- Turn up the heat on the pan, give the onions a quick stir and when the pan sizzles, add the wine. Let it bubble for 2 minutes to reduce slightly.
- Lower the heat to medium, return the bacon to the pan, add the tomatoes, tomato paste and mushrooms. Spoon 4 tablespoons of water into the empty tomato can, swirl it around and then tip it into the pan. Cover and simmer for 15 – 20 minutes or until the sauce has thickened and reduced slightly. Then return the chicken to the pan.
- Cook the chicken, uncovered, for about 15 minutes until cooked through. If you want to add olives, add them 5 minutes before the end of cooking.
- Season well and scatter over the parsley to serve. It’s delicious dished up with some new potatoes and green beans.
Other info
Prep time: 15 minutes Cooking time: 50 minutes
TIP! If your chicken breasts are big, just cut them in half.
