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    Cheat's chicken cacciatore

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    *mandatory

    Cheat's chicken cacciatore

    The sauce tastes like it’s been bubbling away for hours, but using leftovers from the roast chicken (left) this can be ready in just over 30 minutes

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 2

    Ingredients

    1 tbsp olive oil
    Leftover roasted shallots, chopped
    Leftover roasted bulb garlic, flesh removed
    Leftover roasted rosemary
    ½ tsp chilli flakes
    1 tbsp dried oregano
    ½ x 300g jar mixed marinated olives, drained
    400g can finely chopped tomatoes
    1 tsp sugar
    1 tsp red wine vinegar
    2 leftover roast chicken legs, meat stripped
    200g bucatini pasta
    25g pack basil, leaves only

    Method

    1 Put a large pan of water on to boil. In a large, heavy-based saucepan, heat the oil over a medium-high heat. Add the shallots, garlic, rosemary, chilli fakes and oregano. Cook for 4-5 minutes, stirring regularly. Squash the olives on a chopping board with the side of a knife to remove the stones. Add the olives, tomatoes, sugar and vinegar to the shallot pan; season. Bring to a simmer; cook for 6-7 minutes.

    2 Add the chicken, reduce the heat to low and cook for 8-10 minutes. Meanwhile, cook the pasta in the boiling water according to pack instructions. Reserve a cupful of the cooking water before draining the pasta. Stir the pasta into the sauce with most of the basil leaves and a splash of the pasta water, until combined. Divide between 2 warm bowls and serve with the remaining basil leaves scattered over.

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