Sally’s Chicken Cacciatore

Ingredients

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Ingredients

  •   4 skinless chicken breast portions
  •   2 tablespoons extra virgin olive oil
  •   2 onions, thinly sliced
  •   1 red pepper, thinly sliced
  •   2 cloves garlic, finely chopped
  •   2 anchovy fillets, chopped
  • g can chopped tomatoes Black pepper
  • ml white wine
  • g tomato paste
  •   6 black olives, pitted and chopped
  • ml hot, gluten-free chicken stock
  •   1 teaspoon muscovado sugar
  •   2 tablespoons Worcestershire sauce
  •   Handful fresh parsley, chopped

Method

  • 1

    Step 1

    Remove any fat and skin from the chicken breasts and lightly dust with the plain flour and a little black pepper.
  • 2

    Step 2

    In a large, heavy based, non-stick frying pan, heat the olive oil and then cook the chicken over a high heat for 10 minutes, turning regularly to brown both sides. Remove the chicken from the pan and set aside.
  • 3

    Step 3

    Now, add the onion to the pan along with the crushed garlic, anchovies and 1 tablespoon of water.
  • 4

    Step 4

    Sauté for 7-8 minutes until the onion starts to soften. Then add the tinned tomatoes, wine, tomato puree, Worcestershire sauce and sugar.
  • 5

    Step 5

    Add 200 ml of chicken stock and bring to the boil, then reduce the heat and simmer for 20 minutes.
  • 6

    Step 6

    Next, return the chicken to the pan, including any juices that it’s released.
  • 7

    Step 7

    Add the olives and simmer for a further 5 minutes, checking that the thickest parts of the chicken breast are thoroughly cooked through.
  • 8

    Step 8

    Garnish with the fresh chopped parsley and serve with whole-wheat pasta following the packet instructions.

Ingredients

  • 4 skinless chicken breast portions
  • 2 tablespoons extra virgin olive oil
  • 2 onions, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 anchovy fillets, chopped
  • 440 g can chopped tomatoes Black pepper
  • 125 ml white wine
  • 60 g tomato paste
  • 6 black olives, pitted and chopped
  • 200 ml hot, gluten-free chicken stock
  • 1 teaspoon muscovado sugar
  • 2 tablespoons Worcestershire sauce
  • Handful fresh parsley, chopped