Recipe for Chicken Cacciatore.by Guest Blogger Chefgarfy

My name is Chefgarfy and I'm an amateur chef with a passion for food and cooking. I've been writing a weekly recipe blog, published every Saturday, for over 12 months now. I must stress from the start that these are not all my own recipes, they are recipes I have gathered from various mediums (websites, magazines, books, etc.,) So please, if you do see any of your recipes on this blog, don't sue me. I'm only sharing them because we've enjoyed them so much. Most of the recipes and menu suggestions that appear in my blog have been tried and tested by me and my fiancé’s, fair hands and taste-buds.

My blog are themed and consist, mostly, of 3 recipes complete with information on famous anniversaries/births/deaths and events in history along with information on the featured herb
or spice of the week. Here is a sample of the recipes that you will find there: -

Chicken Cacciatore.

This recipe is based on a combination of recipes that first appeared in Olive Magazine and
Slimming World Magazine.

This recipe serves 4 people takes 20mins to prepare, and 30mins to cook

1 x Medium Red Onion – finely sliced
4 x Garlic Cloves – peeled and crushed
A Handful of Chopped Fresh Basil Leaves – chopped
2 x Carrots, finely chopped
2 x Celery Stalks, finely chopped
1 tbsp x Dried Basil
1 tsp x Artificial Sweetener
2 x 400g Tins of Cherry Tomatoes (or ordinary Chopped Tomatoes)
A Pinch of Maldon Sea Salt
A Pinch of Freshly Ground Black Pepper
2 x Dashes of Worcester Sauce
4 tbsp x Mascarpone
4 x Chicken Fillets

Pre-heat the oven to 190C/fan 170C/gas 5. Place a medium, heavy-based saucepan on a medium heat. Add the onion, carrot, celery and garlic and stir for 2-3mins. Add the dried herbs, tomatoes and artificial sweetener. Bring to the boil. Stir in the dried Basil and reduce the heat. Cover and cook on a very low heat for 20mins, stirring occasionally, until thickened.

Remove from the heat and add half of the chopped Fresh Basil. Dependent upon your preference, this sauce can be served in its rustic, chunky state or you can pass it through a blender to reduce it a smooth consistency... I personally prefer the smooth state. Add the Mascarpone and stir in until combined.

Heat a little oil in a pan and fry the chicken on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through.
Scatter over the rest of the basil and serve with either short pasta, such as fusilli or baby new potatoes.

Thank you for reading my “blogette”, I hope you’ve enjoyed my recipe. You can find more like this at www.garfysplace.blog.co.uk.