Wednesday, May 26, 2010

Chicken Cacciatore

Chicken Cacciatore

Serves 6

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) Cook spaghetti or any pasta till al dente and mix it in with the sauce from chicken cacciatore.

Recipe from

How to cook Spaghetti?

300g Spaghetti
3 litres water
3 tbsp salt

1) Boil the water with the salt and when the water is boiling, throw in the spaghetti.

2) Cook for 9-12 min till al dente.

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