Olive Magazine
Chicken Cacciatore Recipe

Chicken cacciatore

Published: September 22, 2021 at 1:00 pm
loading...
  • Preparation and cooking time
    • Total time
    • + 30 minutes in the oven
  • Easy
  • Serves 6

Make this best ever chicken cacciatore with cherry tomato sauce for an easy weeknight dinner. Serve with a short pasta such as fusilli, or a big bowl of potatoes roasted with olive oil and rosemary

  • Low calorie
  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal312
fat16.1g
carbs6.9g
fibre2g
protein35.2g
salt0.87g
Advertisement

Try this chicken cacciatore, then check out more tomato recipes, such as our tomato souptomato pasta and ratatouille.

We've also got plenty more chicken recipes including chicken Schnitzel, chicken Kievs and Hunter's chicken.

Try this chicken cacciatore, then check out more tomato recipes, such as our tomato souptomato pasta and ratatouille.

We've also got plenty more chicken recipes including chicken Schnitzel, chicken Kievs and Hunter's chicken.

Ingredients

  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • olive oil
  • 2 x 400g tinned cherry tomatoes
  • 4 tbsp mascarpone
  • handful fresh basil
  • 6 chicken breasts, skin on
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • olive oil
  • 2 x 400g tinned cherry tomatoes
  • 4 tbsp mascarpone
  • handful fresh basil
  • 6 chicken breasts, skin on

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp of olive oil until softened but not coloured. Add the tomatoes, season then simmer for about 10-15 minutes until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn. Heat a little oil in a frying pan then fry the chicken breasts on both sides until golden. Put the chicken in an ovenproof baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining basil and serve.

  • STEP 2

    Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp of olive oil until softened but not coloured. Add the tomatoes, season then simmer for about 10-15 minutes until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn. Heat a little oil in a frying pan then fry the chicken breasts on both sides until golden. Put the chicken in an ovenproof baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining basil and serve.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content