This Italian dish is packed full of flavour, and if you’re looking for something extra delicious to pair with veggies, crusty bread, rice, or pasta, look no further.

Ready in: 1 hr 5 mins
Serves: 4, over 2 meals

Ingredients

• 2 tbsp olive oil
• 2 x 350g pack Co-op Chicken Mini Breast Fillets
• 3 rashers streaky bacon, chopped
• 2 onions, chopped
• 2 yellow or red peppers
• 4 garlic cloves, finely chopped
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 200mls white wine
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato puree
• 450g chestnut mushrooms, sliced
• 200mls chicken stock
• 100g green olives or black olives
• Handful fresh parsley, finely chopped (optional)
• Steamed fine green beans or Tenderstem broccoli, to serve
• Crusty bread, to serve

Method

1. Heat the oil in a large, deep flameproof cooking pot. Add the chicken fillets and cook until golden on both sides (you may need to do this in batches). Set the chicken aside.
2. Add the bacon to the pan and cook for 2 mins, then add the chopped onion and peppers and cook for 6-7 mins until softened, then add the garlic and dried herbs (if using) and cook for 2 mins more. Pour in the wine, turn up the heat and bubble for 2 mins.
3. Add the chopped tomatoes, tomato puree and sliced mushrooms to the pan. Stir in the stock and season. Bring to a simmer, cover and cook for 30 mins.
4. Add the chicken pieces and olives to the pan and cook, uncovered, for 5 mins until the chicken is cooked through without any pink (don’t simmer for much longer or the meat will become tough).
5. Serve half the stew with some green beans or Tenderstem broccoli and crusty bread. Save the remaining servings of stew in a Tupperware in the fridge, where it will keep for up to 3 days, or in the freezer for up to 3 months.

Tip: Serve the second batch of cacciatore with rice and with a drizzle of pesto, or as a sauce stirred through pasta, with some Parmesan grated over the top.