Chicken Cacciatora
Ingredients
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| 1 - 2 tbspn olive oil | 1 tspn dried rosemary |
| 1 chicken breast | 1 tspn lemon juice |
| 100 gm onion (prepared weight) | 150 ml dry white wine |
| 6 gm garlic (chopped) | 1 tspn white wine vinegar (see note 1) |
| 3 tbspn chopped tomato | salt to taste |
| 1 tspn tomato purée | freshly ground black pepper to taste |
Preparation
- Roughly slice the onion.
- Finely chop the garlic.
- Depending on the size of the chicken breast, slice the chicken through at an angle.
Cooking - about 50 min
- Heat the oil in a flameproof casserole and fry the chicken for 2 min on each side, them remove from the pan and set aside.
- Reduce the heat to medium/low and add the onions and cook, stirring regularly, for 5 min.
- Stir in the garlic and cook, stirring, for 1 min.
- Stir in the chopped tomato, tomato purée, rosemary, lemon juice, white wine, white wine vinegar, salt and black pepper, bring back to the boil, and simmer, covered, stirring regularly, for 20 min.
- Return the chicken to the pan and simmer, covered, stirring regularly, for 20 min, adding wine (or water) as needed to maintain the desired sauce consistency.
Serving
- Serve with a selection of vegetables or some pasta and optionally garnish with some grated parmesan cheese.
Notes
(1) If desired cider vinegar can be used instead of white wine vinegar.I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
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