Chicken Cacciatore Recipe

Chicken cacciatore

  • serves 6
  • Easy

We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! We think it might just be the best chicken recipe EVER. Serve with a short pasta such as fusilli, or a big bowl of potatoes roasted with olive oil and rosemary

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Ingredients

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

Try more of our easy traybake recipes here...

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Nutritional Information

  • Kcals 312
  • Fat 16.1g
  • Carbs 6.9g
  • Fibre 2g
  • Protein 35.2g
  • Salt 0.87g
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