I promise you, there is chicken under there.
No, really, there is. Underneath all that simple but beautiful, intensely flavoured sauce there is a delicious moist chicken breast. Maybe if I take it from another angle…
Nope. You totally, 100% cannot see the chicken. Sorry, guys.
This is chicken cacciatore. Cacciatore means “hunter”, but this isn’t the Hunter’s Chicken you all love so much. That chicken is dirty and delicious and comforting. This is intense and grown-up and moreish. It’s also very easy to make, as you basically bung a few things in a pan and put it in the oven.
The reference to hunters in this chicken is because it’s prepared “hunter style” – aka with ingredients like tomatoes and onions, lots of herbs and sometimes wine. There is no wine in this, but if you wanted to add a good slug of it to the pan when you’re making the sauce I promise I wouldn’t tell anyone. I can understand why you would.
I topped mine off with fresh basil, because fresh basil is my favourite herb and probably my favourite smell – it’s so spicy and sweet, I love it against the tomatoes and the smokey chicken. You don’t have to do that, if you don’t want to. Just dried basil in with the sauce and it’ll be fine.
- 1 red onion, sliced thinly
- 2 large garlic cloves, diced
- 400g can chopped tomatoes
- 1 tablespoon of chopped rosemary leaves
- 1 tablespoon of dried oregano
- Chicken stock cube
- 2 chicken breasts
- A large handful of basil leaves
- Veg and potatoes to serve
- Fry the onion and garlic over a medium heat until soft. Add the tomatoes, rosemary, oregano and 3/4 of the basil. Half fill the tomatoes can with boiling water and a chicken stock cube. Swill the can out and pour it in the pot. Let boil happily for 10 minutes
- Preheat oven to 180C
- Put the chicken between two pieces of clingfilm and bash with a rolling pin until flattened. Put both breasts in an ovenproof dish and spoon over the sauce. Bake for 20 minutes. Put the chicken on a plate, spoon over the sauce and add more basil leaves.