Waitrose and Partners
Cheat's chicken cacciatore

Cheat's chicken cacciatore

The sauce tastes like it s been bubbling away for hours, but using leftovers from a roast chicken means this can be ready in just over 30 minutes.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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  • 1 tbsp olive oil
  • Leftover roasted shallots, chopped
  • 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 fresh basil, leaves only


  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.


Typical values per serving when made using specific products in recipe


3,145kJ/ 749kcals



Saturated Fat












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