CHICKEN CACCIATORE




Rosemary oil

Rosemary's intense, aromatic aroma has typically been combined with lamb, chicken and game…



  • 4 skinless chicken breasts (550g total weight), preferably organic
  • 150ml dry white-colored wine
  • 400g can plum tomato plants in natural juice
  • 1 tablespoons of tomato pure
  • 225g chestnut mushrooms, quartered or halved if large
  • small handful chopped flat-leaf parsley, for everyone

  • Method

    Heat the oil inside a large non-stick fry pan. Tip within the prosciutto and fry for around 2 mins until crisp. Remove having a slotted spoon, letting any fat drain into the pan, and hang aside. Place the onion, garlic clove and herbs within the pan and fry for several-4 mins.
    Spread the onion in the pan, then lay the chicken breasts on the top. Season with pepper and fry for five mins more than a medium heat, turning the chicken once, until beginning to brown on sides and also the onion is caramelising at the base from the pan. Take away the chicken and hang aside on the plate. Enhance the heat, provide a fast stir and, when sizzling, pour within the wine and allow it to bubble for just two mins to lessen slightly.
    Lower heat to medium, return the prosciutto towards the pan, then stir within the tomato plants (breaking them track of your spoon), tomato pure and mushrooms. Spoon 4 tablespoons of water in to the empty tomato can, swirl it around, then pour it in to the pan. Cover and simmer for 15-20 mins or before the sauce has thickened and reduced slightly, then return the chicken towards the pan and prepare, uncovered, for around 15 mins or before the chicken is cooked through. Season and scatter within the parsley for everyone.

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