zoom Chicken cacciatore with rosemary gremolata

    Save to your scrapbook

    Chicken cacciatore with rosemary gremolata

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Chicken cacciatore with rosemary gremolata

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note

    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. 


    Average user rating

    5 stars