Chicken cacciatore
Serves: 4
Prep time: 15 minsTotal time: 
Photographed by Dan Jones
Chicken cacciatore
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
236Kcal
Fat
7gr
Saturates
2gr
Sugars
9gr
Salt
1.6gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1⁄2 x 206g pack cubetti di pancetta
- 2 cloves garlic, finely chopped
- 4 chicken breasts
- 2 x 390g cartons chopped tomatoes with basil and oregano
- pinch of caster sugar
- 1 tbsp finely chopped rosemary
Step by step
- Heat half the oil in a deep-sided frying pan and cook the onion and pancetta in it for 8-10 minutes until the onion has softened, then add the garlic towards the end. Scoop everything out on to a plate and add the rest of the oil to the pan.
- When the oil is sizzling, add the chicken breasts, skin-side down, and cook for 6-7 minutes over a medium-high heat or until the skin is nicely golden, then turn and cook for 5 minutes on the other side.
- Return the onion and pancetta mixture to the pan. Pour in the chopped tomatoes, stir in the sugar and rosemary and bring to the boil.
- Reduce the heat to a simmer and leave the chicken to cook, uncovered, for a further 10 minutes.
