Simple Chicken Cacciatore

Charmaine Lu -
  • 1 tbsp olive oil
  • 3 slices of prosciutto, chopped
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 5 sage leaves
  • 2 rosemary sprigs
  • 550g chicken breast
  • 150ml red wine
  • 400g tin of tomatoes
  • 1 tbsp tomato paste
  • 250g brown mushrooms, quartered
  • Chopped parsley, to serve
  • Fry the prosciutto in the oil until crisp, then remove with a slotted spoon and set aside. Cook the onion, garlic and herbs in the pan for 4 mins, then lay the chicken breasts on top. Season well, then brown the chicken all over for a few mins before removing the meat from the pan and setting aside. Pour the wine into the pan, sizzle for 3 mins to deglaze, and stir well to combine and reduce.
  • Reduce the heat to medium and return the prosciutto to the pan. Stir in the tomatoes, tomato puree and mushrooms, then cover and simmer for 15 mins. Return the chicken to the pan and cook, uncovered, for 15 mins or until the chicken is cooked through. Season well, scatter with parsley, and serve.
50 mins
4 serving