It’s a crazy time of year in Abu Dhabi. With film festivals, science festivals, schools opening back up, and a general air of busy-ness, cooking elaborate dinners has fallen by the wayside temporarily.
Inspired by the non-pasta alla putanesca that Emma made earlier this week, I decided to rustle something up from the cupboards as well.
This dish takes 15 minutes to prepare, requires little chopping, and almost no fresh ingredients – a perfect suit to our current life circumstances.
Emma makes an excellent chicken cacciatore. She sears the meat, makes a beautiful sauce, and slow cooks that goodness for about an hour. I, on the other hand, came up with this: “The Easy Peasy Cacciatore”
- 2 chicken breasts (defrosted, in this case)
- 5 large button mushrooms, roughly chopped
- 1 medium red onion, roughly chopped
- 5 cloves of garlic, crushed
- 1 can of diced tomatoes
- 1 cube of chicken stock, dissolved in 50 mLs of water
- 50 mL of white wine
- 1 Tbsp Basil
- 1 Tbsp Oregano
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp chili flakes
- Preheat your oven to 200 degrees C
- Place the chicken breasts in a baking dish – add about half of the herbs and spice directly on the chicken breasts
- Add everything else in, pour the rest of the herbs and spices on, mix with a spoon – the chicken should be submerged in sauce
- Throw it in to the oven for 45 minutes, plate, and enjoy!
Yup, it was both ‘easy’ and ‘peasy’