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Chicken cacciatore with rosemary gremolata
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4 chicken breast fillets
1 tbsp olive oil
½ x 400g pack Cooks’ Ingredients Soffritto Mix, fresh or frozen
3 sprigs rosemary
555g essential Waitrose Tomato & Chilli Pasta Sauce
250ml red wine
Finely grated zest of 1 lemon
clove garlic, finely chopped
½ x 25g pack parsley, chopped
1. Season the chicken breasts all over. Heat the oil in a large shallow frying pan, add the chicken and fry, turning once, until golden, about 5 minutes. Remove from the pan and stir in the soffritto mix. Fry for 5 minutes, then stir in 2 sprigs of rosemary, the tomato sauce and the wine. Return the chicken to the pan and bring to a gentle simmer.
2. Cover the pan and cook the chicken for 20-25 minutes until cooked through with no pink meat, turning the chicken occasionally. Season to taste. Meanwhile, finely chop the remaining rosemary leaves and mix with the lemon zest, garlic and parsley. Scatter over the chicken and serve.
Cook’s tip This dish freezes well, so why not make a double batch? The gremolata can be frozen separately in a small container or bag.
Typical values per serving:
This recipe was first published in August 2018.