Go Back

7.A Lighter Chicken Cacciatore

This is known as a light dish because the fatfrom the prosciutto ham is removed
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 4 people

Ingredients
  

  • 1 tbsp Of olive oil
  • 3 Slices of Italian ham (prosciutto) fat removed and chopped small
  • 1 Medium brown onion, chopped into small cubes
  • 2 Garlic cloves, finely chopped
  • 2 Sage sprigs (optional)
  • 2 Rosemary sprigs (optional)
  • 4 Skinless chicken breasts, preferably organic, (550gtotal weight), (bone in or out to your taste)
  • 150 ml Dry white wine
  • 400 g Can plum tomatoes in natural juice
  • 1 tbsp Tomato purée
  • 225 g Chestnut mushrooms, quartered
  • Small handful chopped flat-leaf parsley, to serve
  • Rigatoni or Fusilli Pasta cooked – enough for two.

Instructions
 

  • Heat oil in the large non-stick frying pan.
  • Put in the prosciutto and fry for about 2 minsuntil crispyish.
  • Use a slotted spoon (a large metal spoon with many small holes in it for draining) to remove the prosciutto, letting any fat drain back into the pan. Set aside.
  • Put in the onion, garlic and herbs in the pan and fry for 3-4 mins.
  • Spread the chopped onion across the bottom of the pan, then lay the chicken breasts on top of the chopped onion.
  • Put some pepper on it and fry for 5 mins over amedium heat.
  • Turn the chicken once, until starting to brown on both sides and the onion is caramelising on the bottom of the pan.
  • Take the chicken out of the pan; place on a plate until you're ready to use it
  • Raise the heat under the pan, stir the contents of the pan.
  • Pour in the wine and let it bubble for 2 mins to reduce slightly (but not much).
  • Turn the heat down to medium setting.
  • Return the prosciutto to the pan, stir in the tomatoes (breaking them up with your spoon), also add the tomato purée andmushrooms.
  • Pour 4 tbsp of water into the empty tomato can, swirl it around, then empty it into the pan.
  • Cover but allow the steam to escape, and simmer for 15-20 mins or until the sauce hasthickened and reduced slightly.
  • The chicken should be put back in the pan and cooked, uncovered, for about 15 mins or until the chicken is cooked through and not tough or stringy.
  • Season and scatter the parsley over the dish to serve with the warm rigatoni or fusilli pasta which place to one side with a little butter and black pepper. Ready to serve.