Chicken cacciatore
  • Cooking Time: 25-30 min.
  • Servings: 6
  • Preparation Time: 10-15 min.
  • 1 onion , finely chopped
  • 2 garlic cloves , crushed
  • olive oil
  • 2 x 400g tins cherry tomatoes
  • 4 tbsp mascarpone
  • a handful basil
  • 6 chicken breasts , skin on
  1. Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn.
  2. Heat a little oil in a pan and fry the chicken on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the rest of the basil.
  3. Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.
A tasty tomato and chicken dish to feed the family - serve with short pasta or a big bowl of roast potatoes