I love Italian food, but really, who doesn’t? I have been lucky enough to spend a lot of time in Italy with Italians, have been fed well and love their sense of tradition with their food- it’s already perfect, don’t mess with it! There is also a sense of pride, where everyone’s Nonna makes the best version!!!
Chicken Cacciatore is a real comfort food, wonderful to come home to on a Winter’s night. This particular recipe can be done on a weekday evening, when you arrive home from work, as it does not take long to prep or cook. It is also a lighter, healthier version that still has full on flavor!!
WINE NOTE: Pair it with a Sangiovese or Montepulciano D’Abruzzo and you have winner winner chicken dinner!!!
4 Bacon medallions
4 Chicken breast
2 garlic cloves
4 tbsp Balsamic vinegar
1 can Chopped tomatoes
1 Chicken stock cube or tub
1 tbsp Tomato puree
1 tbsp Fresh thyme
1 tbsp Fresh rosemary
200g Black pitted olives
Spray a non-stick skillet with and place on a medium/ high heat. Put the bacon medallions in the skillet and saute approximately 2 minutes until golden. Transfer to a plate.
Season the chicken and place in the skillet and brown both sides for 3-4 minutes. Transfer to the plate with the bacon.
Put the onion and garlic in the skillet, reduce the heat to low and cook for 6-8 minutes until soft. Add the balsamic vinegar and gently simmer until slightly reduced. Then add the can of tomatoes, chicken stock, tomato puree and herbs, stir to combine. Put the bacon back in and stir then place the chicken into the mixture, pushing it in a little.
Place a lid on the skillet and simmer for 15 minutes, making sure the chicken is cooked through and the sauce has thickened a little. Then add the olives and simmer for a further 5 minutes, season to serve. Rest and then serve with a green salad.