Alla cacciatora refers to a meal prepared ‘hunter-style’, and that’s exactly the sentiment that this dish kindles. Onions, garlic, herbs, tomatoes and white wine. It’s all there, but surprisingly light in touch and low in calories. The addition of the olives adds a depth of flavour that makes this idea for cold winter evenings.
Healthy Chicken Cacciatore
- 2 tbsp olive oil
- 3 slices prosciutto or thin streaky bacon, chopped
- 1 large onion peeled and chopped
- 2 cloves garlic peeled and chopped
- 10 leaves sage finely chopped
- 2 sprigs rosemary leaves only, finely chopped
- 4 large chicken breasts skinless
- 200 ml dry white wine
- 400g g tinned plum tomatoes
- 2 tbsp cherry tomato puree
- 200 g chestnut mushrooms halved
- 160 g pitted olives in herbs and garlic
- 1 pot chicken stockpot
- 1 tsp cornflour
- salt and pepper
- Heat half the oil in a large non stick saute pan, then fry the prosciutto or bacon until brown and crisp. Remove and put to one side, leaving as much of the oil behind as possible. Add the onions and herbs, and fry for 5-6 minutes until softened and starting to colour. Add the garlic and cook for a further 2 minutes. Put to one side.
- Season the chicken breasts well, and then fry off over a medium heat until browned, so about 3 minutes each side. Remove, then add in the mushrooms and olives and cook for another 5 minutes. Raise the heat, then add in the white wine, and cook for a couple more minutes.
- Lower the heat again, then add in the tomatoes, breaking them lightly with a spoon, the tomato puree and the stock pot. Swill the tomato can out with water (fill almost to the top) and add that in as well. Add the chicken and the prosciutto, then simmer for about 20 minutes until the chicken is cooked through and the sauce is just starting to thicken. Mix the cornflour with a little cold water, then swirl into the pan. Stir through, and simmer for a further 3-5 minutes.
- Serve alongside a portion of rice, or if feeling particular indulgent, some saute potato slices.