Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 6.5 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 600grams chicken breast fillets (see Tip)
- 1 red onion, thinly sliced
- 2 cloves garlic, crushed
- 1tablespoons rosemary leaves, finely chopped
- 1/2 cup dry red wine
- 700grams jar Macro Organic passata
- 320grams punnet mix-a-mato tomatoes
- 1tablespoons balsamic vinegar
- 1/2 cup pitted Kalamata olives
- 1tablespoons drained baby capers
- 2tablespoons oregano leaves (to serve)
- toasted crusty bread (to serve)
Description
All you need is one pot to make this chicken cacciatore recipe. Ready in half an hour, this dish is sure to become a family favourite.
Method
Step 1 of 4
Heat half the oil in a large, deep frying pan over high heat. Cook chicken, turning, for 5 minutes or until browned all over. Remove from pan.
Step 2 of 4
Heat remaining oil in same frying pan over medium-high heat. Cook onion, garlic and rosemary, stirring, for 5 minutes or until onion has softened. Add wine and bring to the boil. Stir in passata.
Step 3 of 4
Return chicken to pan. Bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 10 minutes, adding tomatoes in the last 5 minutes of cooking, or until chicken is cooked through.
Step 4 of 4
Stir in vinegar and olives. Season. Scatter with capers and oregano. Serve with bread.
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