Chicken Cacciatore
In this flavorful recipe, tender chicken breasts are baked to golden perfection and then simmered in a rich tomato and mascarpone sauce infused with aromatic herbs. The dish is finished off with a sprinkle of fresh basil, creating a satisfying and comforting meal that is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 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
Instructions
- Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.
- Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.
- Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
- Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 573 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 61 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 1.1 milligram of sodium
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