RECIPE OF THE WEEK: chicken cacciatore

Chicken cacciatore
Chicken cacciatore
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A delicious taste of Italy.

Try this sumptuous dish at home.


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


1. Heat the oven to 190C/fan 170C/gas 5. Fry 1 finely chopped onion and 2 crushed garlic cloves in 3 tbsp olive oil until softened but not coloured. Add 2 x 400g tins of cherry tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in 4 tbsp mascarpone and half a handful of basil, roughly torn.

2. Heat a little olive oil in a pan and fry 6 chicken breasts on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining half handful of basil.