Chicken Cacciatore refers to a Italian meal prepared “hunter-style” with onions, herbs, usually tomatoes, bell peppers, and sometimes wine. A favourite is chicken but also rabbit and any other meat they have caught. It has been adapted over the years and I have seen it made in under 15 minutes. To have a lovely thick sauce, it needs to “blip” for at least 30 minutes to absorb the flavours and become excellent. Furthermore I add chillies to the recipe as it can keep the heat without everything being overpowered.

Chicken Cacciatore

Saw this on tv and changed the recipe to suit me. Totally gorgeous

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Course: Main Dish

Cuisine: Italian

Keyword: Chicken, Chicken Cacciatore, Herbs, Pasta, Spaghetti, Vegetables

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings: People

Calories: 165kcal

Ingredients

4 large chicken breast/leg
1 large onion sliced
2 cloves garlic sliced
300 g spaghetti
1 tsp olive oil
400 g tomato can/chopped
2 tbsp rosemary chopped
basil
salt to taste
black pepper to taste

Instructions

Fry the onion and garlic in the oil until softened.
1 large onion, 2 cloves garlic, 1 tsp olive oil
Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.
400 g tomato, 2 tbsp rosemary, salt, black pepper
Heat oven to 180C/160C fan/gas 4.
Boil a pan of salted water and cook the spaghetti according to instructions
300 g spaghetti
Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil on a bed of fluffy rice.
4 large chicken, basil