Sunday, November 29, 2009

Chicken Cacciatore

In my search for new recipes, I've been checking out the various BBC sites. Here's my search strategy: Google "BBC chicken" (or whatever ingredient you feel like eating). That search resulted in this Chicken Cacciatore recipe that was rated among their best and for good reason. Here's my version.

Serves 4
Prep time: 20 minutes
Cook time: 40 minutes
Note: This makes really good leftovers too so don't feel shy about adding more chicken fillets; there's plenty of sauce.

2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, diced
2 cans diced tomatoes (400 gram tins)
4 tbsp mascarpone (I bought a 250g tub [found it near the cream cheese] and used half of it)
fresh basil
vegetable oil
6 chicken breasts (or more)
salt & pepper

1. Prep
Dice the onion and garlic.
Preheat oven to medium heat.

2. Stovetop
Using a medium size pot, heat up the olive oil.
Add the diced onion and garlic and gently saute for 5 minutes.

3. Stovetop
Add the tins of diced tomatoes and simmer for 10 minutes. While that pot is simmering, heat a bit of vegetable oil in a large frying pan and gently fry the chicken breasts, turning often.

4. Preheat the oven
to a medium setting. I'll apologize for this right now. You'll notice that I'll probably never give an oven heat. That's because in the states I cook just about everything at 350F. Here, the recipes call for something like 190C/fan 170C/gas. Heaven knows what that means because if I cook at either of those settings, something burns. I'll pay more attention and try to get this straight.

4. Stovetop
Stir the mascarpone into the tomatoes. Tear the basil and add that too. Stir well and season to taste. Immediately remove from heat.

5. Put it all together
Place the chicken breasts into a baking dish so that they're lying flat and not piled on one another. Pour the tomato mixture over the top.

6. Oven
Bake in medium heat oven for 40 minutes so that the chicken cooks through.

7. Serve with pasta. Enjoy!

[Adapted from BBC Good Food]

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