How to make chicken cacciatore

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Chicken Cacciatore

A classic Italian dish that’s hearty, warming and easy to make. Using only chicken breast also makes this a fantastic healthy dinner option! Serve with soft polenta or crusty bread, the perfect thing for mopping up every last bit of delicious sauce.

Ingredients:

• Extra virgin olive oil, for cooking
• 4-6 chicken breasts
• 1 large onion, chopped
• 100g pancetta or smoky bacon, diced
• 1 punnet mushrooms, quartered
• 2 cloves garlic, finely chopped
• 150ml dry white wine
• 1 (400g) tin chopped tomatoes
• 2 rosemary sprigs
• 1 bay leaf
• 1 tsp sugar
• Salt and pepper
• Handful fresh parsley, roughly chopped

To serve

• Soft polenta or crusty bread

Method:

• Heat a large lidded pan on medium high heat, then add about 3-4 tbsp olive oil. Brown the chicken just until golden on both sides, then remove chicken from pan and set aside.
• Lower heat to medium, then add pancetta and onion. Cook until soft, stirring occasionally, about 5 minutes.
• Add garlic and mushrooms, cook further 1 minute. Add the wine and simmer for 1-2 minutes, use a spatula to scrape the brown bits off the pan.
• Return the chicken to the pan, then add the chopped tomato. Sprinkle with the sugar and add the herbs. Bring to a boil, then reduce heat to medium low. Cover pot with the lid and leave to simmer for 15 minutes for smaller chicken breasts, and 20 minutes for large ones.
• Uncover, season with salt and pepper and increase heat to medium, then leave to cook for further 10-15 minutes until sauce has thickened.
• Garnish with chopped parsley before serving on top of soft polenta or alongside crusty bread.
• Leftovers will keep for up to 3 days in the fridge. To re-heat, place in pot over medium heat, add a splash of water and cover with lid. Cook until sauce is steaming and chicken is warmed through.