Chicken cacciatore
Prep:
10 mins
Cook:
40 mins
A simplified version of the classic Italian chicken and tomato stew.
600g chicken breast fillets
2 large onions (sliced)
800g (2 tins) chopped tomatoes
1 green pepper - diced
15 mushrooms (approx) - diced
4 tsp tomato puree
Cooked spaghetti for 4
2 tbsp sunflower oil
2 cloves garlic (peeled and crushed)
2 tsp white vinegar
2 tsp dried mixed herbs
2 tsp caster sugar
150ml chicken stock
Dice the chicken fillets into chunks - around 6 to a chicken breast.
Heat a large pan with the sunflower oil, add in the chicken and brown on both sides for 2-3 minutes.
Next add the garlic and sliced onion into the pan. Continue to cook the mixture for a further 5 minutes.
Once the onions are starting to brown, add in the mushrooms and peppers - cook for 5 minutes.
Then add in the dried mixed herbs and tomato puree - stir until it coats the chicken and onion mixture.
Add the white vinegar and allow the vinegar to reduce for a moment.
Next add the tinned tomatoes, sugar and chicken stock.
Bring the mixture to the boil and cover with a lid, simmering on a low heat for a further 25-30 minutes.
Cook spaghetti according to packet instructions.
Serve the freshly boiled spaghetti with the chicken cacciatore alongside some nice crusty bread.
Serves
4
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Chicken
Recipe Type
Dinner, Budget, Easy, Family Dinners, Healthy, One Pot
Cuisine
Italian
Special Info
Gluten free, Nut free, Egg free, Pregnant Mums, Dairy free
Level of Difficulty
Easy
Add some a finely chopped red chilli pepper (without the seeds) for some extra kick or some crushed chilli flakes would work also. Kids love this dish - increase their vegetable intake by grating (and hiding) a carrot or courgette. Alternatively finely chop a red pepper which is easily hidden amongst the chopped tomatoes. Add them in before simmering for 30 minutes.
