Chicken Cacciatore with Mozzarella

Preparation time: 20 minutes
Cooking time: 35–40 minutes
Serves: 4

Adapted from: Bibby’s Kitchen

This rich and comforting chicken cacciatore is packed with peppers, mushrooms and herbs, finished with bubbling golden mozzarella for an easy Italian-style family meal. (buy your veg in our Farm Shop).

Ingredients

For the chicken cacciatore

20ml (2 tbsp) olive oil
250g portobello mushrooms, halved or diced
1 large red onion, diced
1 garlic clove, minced
1 orange pepper, deseeded and roughly chopped
1 yellow pepper, deseeded and roughly chopped
4 chicken fillets, skinless and boneless
80ml (⅓ cup) dry white wine (such as Chenin Blanc)
400g tin chopped tomatoes
125ml (½ cup) chicken stock
1.25ml (¼ tsp) dried red chilli flakes
peel of 1 small lemon
3 bay leaves
5ml (1 tsp) sugar
several stems fresh thyme and oregano
salt and freshly ground black pepper

To finish

100g buffalo mozzarella, thinly sliced or torn

To serve

crusty bread, rice, pasta or creamy mashed potatoes

Method

1. Heat 15ml (about 1 tablespoon) of the olive oil in a wide-based pan over a high heat. Sauté the mushrooms for several minutes until nicely browned. Season with salt and black pepper, then transfer to a plate.
2. Add the remaining olive oil to the same pan and cook the diced onion over a medium heat for 8–10 minutes until softened. Add the garlic and chopped peppers and cook for a further 2 minutes. Remove to a plate and set aside.
3. Season the chicken fillets well on both sides with salt and black pepper. Add a little extra oil to the pan if needed, then brown the chicken for about 4 minutes on each side until golden.
4. Pour in the white wine to deglaze the pan and allow it to reduce by half.
5. Add the chopped tomatoes, chicken stock, chilli flakes, lemon peel, sugar and fresh herbs. Return the mushrooms to the pan, cover with a lid and simmer gently for about 20 minutes. Taste and adjust seasoning if needed.
6. Top with the mozzarella and place under a preheated grill until the cheese is bubbling and golden.
7. Serve hot with crusty bread, rice, pasta or creamy mashed potatoes.