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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.