Make this best ever chicken cacciatore with cherry tomato sauce for an easy weeknight dinner. Serve with a short pasta such as fusilli, or a big bowl of potatoes roasted with olive oil and rosemary
Ingredients
1 onion, finely chopped
2 garlic cloves, crushed
olive oil
2 x 400g tinned cherry tomatoes
4 tbsp mascarpone
handful fresh basil
6 chicken breasts, skin on
Step by step
Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp of olive oil until softened but not coloured. Add the tomatoes, season then simmer for about 10-15 minutes until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn. Heat a little oil in a frying pan then fry the chicken breasts on both sides until golden. Put the chicken in an ovenproof baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining basil and serve.
