This is a lighter version of chicken cacciatore that retains all of the rich flavours of the classic poultry and vegetable hunter's stew.
Serves 4
Prep Time:15 mins
Cook Time:50 mins
Ingredients
1 tbsp olive oil
3 slices prosciutto, fat removed, chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1 tbsp fresh sage, chopped
1 tbsp fresh rosemary, chopped
4 skinless chicken breasts
150ml white wine
400g can of chopped tomatoes
1 tbsp tomato purée/paste
200g brown mushrooms, halved
freshly ground black pepper
Italian parsley, to garnish
Method
Heat the oil in a large non-stick (this is important) frying pan over medium heat. Add the prosciutto and fry for a couple of minutes until it is crisp. Remove with a slotted spoon and set aside. Add the onion, garlic and herbs tothe pan and fry for a few minutes until the onion starts to turn translucent.
Spread the onion evenly across the base of the pan and lay the chicken breasts on top. Lightly season with pepper and cook for around 3 minutes. Turn the chicken breasts to brown on the other side for another 3 minutes or so. Remove the chicken and set aside.
By now, the onion should be caramelised at the bottom of the pan. Stir it as you increase the heat and as it starts to sizzle, add the wine, bringing to to a strong simmer for a few minutes.
Return the heat to medium and stir in the tomatoes and tomato purée. Add the mushrooms and prosciutto. Add 50mls of water to the pan. Cover and reduce the heat to a simmer, cooking for 15 minutes or until the sauce has thickened and reduced slightly.
Return the chicken to the pan and cook uncovered for 20 minutes or until the chicken is cooked through.
Garnish with parsley and serve.
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