QUICK CHICKEN CACCIATORE

• porsi: 4

Bahan-bahan

2 tbsp olive oil

250g chestnut mushrooms, chopped

1 red onion, chopped

1 red and 1 yellow pepper, deseeded and chopped

2 garlic cloves, crushed

4 chicken fillets, cut into strips

80mI white wine

1 x 400g tin of chopped tomatoes

120mI gluten-free chicken stock

¼ tsp dried chilli flakes

Zest Of 1 lemon

1 tsp sugar

½ tsp dried thyme

½ tsp dried oregano

3 bay leaves

Salt and black pepper

To serve:

Baked potatoes

Petunjuk

Heat one tablespoon of the olive oil in a deep-sided frying pan over a high heat. Cook the mushrooms for 3-4 minutes until browned. Season the mushrooms, then transfer to a plate.

2 Heat the remaining olive oil in the same pan over a medium heat and cook the onion and peppers for 34 minutes unti softened. Add the garlic and cook for a further 30 seconds.

3 Season the chicken fillets on both sides with salt and black pepper. Push the vegetables to the side of the pan and brown the chicken pieces on both sides. Add the wine and allow to bubble for 3-4 minutes, scraping any sticky bits from the bottom of the pan with a wooden spoon.

4 Add the tomatoes, stod<, chilli flakes, lemon zest, sugar and herbs.

5 Return the mushrooms to the pan, cover with a lid and simmer for about 10 minutes. Season to taste, then serve with floury baked potatoes.

Catatan

For a more decadent meal, tear over a 250g ball of Mozzarella at the end, then place under a hot grill for 34 minutes until the cheese is golden and bubbling.