QUICK CHICKEN CACCIATORE
A quick and tasty version of the Italian classic, which will soon become your family's favourite supper.
Provided by mandacol76
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the oven to 180C/160C fan/gas mark 4. In a large saucepan, cook the onion and garlic in the olive oil, for around 4-5 minutes, until they are soft. Take care not to allow them to brown.
- Add the cherry tomatoes, chopped peppers, and fennel seeds, and simmer for 10 minutes. Take from the heat and allow to cool slightly for 2 minutes, before stirring in the marscapone cheese. Season to taste.
- In a large frying pan, fry the chicken breasts in a little olive oil, skin side down, for around 5-6 minutes. Make sure that the skin gets really crispy. Turn them, and cook for a further 2 minutes.
- Transfer the chicken breasts to an oven proof casserole dish, and pour over the sauce. Sprinkle with the torn basil leaves, reserving a few to decorate at the end. Bake in oven for 30 minutes.
- Finally, sprinkle with the reserved basil leaves and serve immediately. This is delicious served with Mediterranean style rice, or roasted baby new potatoes.
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