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Cheat's chicken cacciatore
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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
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
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:
This recipe was first published in December 2021.