Chicken Cacciatore
6 people
40 minutes
20 minutes
Ingredients
- 1 - Balsamic Vinegar
- 1 pinch Black Pepper
- 1 stick Celery
- 4 - Chicken Breast on the bone
- 120 ml Chicken Stock Cube
- 1 tin Chopped Tomatoes
- 2 cloves Garlic crushed
- 150 g Mushrooms sliced
- 2 tbsp Olive Oil
- 1 - Onion chopped
- 6 portions Penne Pasta steamed potatoes or boiled rice, to serve
- 1 pinch Salt
- 1 - SuperValu Carrot finely chopped
- 1 tbsp SuperValu Fresh Parsley Flat Leaf chopped, plus extra to garnish
- 1 tbsp SuperValu Fresh Rosemary chopped, plus extra to garnish
- 150 g SuperValu Streaky Bacon Rashers chopped
- 400 ml SuperValu Tomato Passata
- 100 ml White Wine
Method
- Drizzle the oil into a large casserole dish and set it over a medium-high heat. Add the chicken and brown it all over, then remove to a side plate. Add the onion, carrot, celery and seasoning to the dish, then add the chopped bacon, reduce the heat to low and cook for 6 to 8 minutes, until the vegetables have softened. Add the mushrooms and garlic and cook for 1 or 2 minutes more.
- Return the chicken to the pan, add the wine and cook for 1 to 2 minutes. Pour in the tomatoes, passata, stock, balsamic vinegar and herbs. Bring to the boil, then reduce the heat and cook for a further 18 to 20 minutes. Check the seasoning and add more if required.
- Transfer the chicken to a serving dish and raise the heat to reduce the sauce for a further 5 minutes, then pour it over the chicken. Garnish with fresh herbs and serve with some warm pasta, steamed potatoes or rice.
