Chicken Cacciatore


This is my version of the classic Italian chicken and tomato stew.

Preparation time: 20 minutes

Cooking time: 40 minutes

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Serves: 2 people

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  1. Cut each chicken fillet into three or four pieces, ensuring that the chunks are nice and large.
  2. Heat a large pan with the oil, add in the chicken and brown on both sides for 2-3 minutes.
  3. Next add in the sliced onion and garlic and continue to cook the mixture for a further 4-5 minutes until the onions are browning also. Then add in the tomato puree and dried mixed herbs and use this to coat the chicken and onion mixture.
  4. Add in the vinegar and allow the vinegar to reduce off before adding the tinned tomatoes, sugar and chicken stock.
  5. Allow the mixture to come to the boil , cover with a lid and simmer on a low heat for a further 20-25 minutes.
  6. Serve immediately with some freshly boiled rice or crusty bread.

Top Tip

Add in some crushed chilli flakes for an added kick or scatter in a few black olives for that Mediterranean feel.  

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