Chicken Cacciatore

Serves 4

4 skinless chicken breast portions

2 tablespoons extra virgin olive oil

2 onions, thinly sliced

1 red pepper, thinly sliced

2 cloves garlic, finely chopped

2 anchovy fillets, chopped

1 x 440g can chopped tomatoes

125ml (1/2  cup)white wine

60g (1/4 cup) tomato paste

6 black olives, pitted and chopped

200 ml hot chicken stock

1 teaspoon muscovado sugar

2 tablespoons Worcestershire sauce

Black pepper

Handful fresh parsley, chopped

·     Remove any fat and skin from the chicken breastsand lightly dust with the plain flour and a little black pepper.

·     In a large, heavy based, non-stick frying pan,heat the olive oil and then cook the chicken over a high heat for 10 minutes,turning regularly to brown both sides.

·     Remove the chicken from the pan and set aside.

·     Now, add the onion to the pan along with thecrushed garlic, anchovies and 1 tablespoon of water.

·     Sauté for 7-8 minutes until the onion starts tosoften. Then add the tinned tomatoes, wine, tomato puree, Worcestershire sauceand sugar.

·     Add 200 ml of chicken stock and bring to theboil, then reduce the heat and simmer for 20 minutes.

·     Next, return the chicken to the pan, includingany juices that it’s released.

·     Add the olives and simmer for a further 5 minutes,checking that the thickest parts of the chicken breast of thoroughly cookedthrough.

·     Garnish with the fresh chopped parsley and servewith whole-wheat pasta following the packet instructions.

Cooks tip

·     There is no need to add extra salt, as this iscontained in the anchovies.