Made with onion, garlic and tomato, this take on the classic Italian ‘hunter’s chicken’ is flavourful and warming during colder days.
Calorie controlled cooking spray
Bacon medallions, raw
4 rasher(s), roughly chopped
Chicken breast, skinless, raw
1 medium, chopped
2 clove(s), crushed
1 can(s), large, chopped
Chicken stock cube(s)
1 cube(s), to make 150ml stock
1 tablespoon(s), level
1 tablespoon(s), (Small handful)
3 teaspoon(s), (Small handful)
Olives, in Brine
200 g, black, pitted, drained
- Mist a large, lidded, nonstick frying pan with cooking spray and put over a medium-high heat. Add the bacon and cook for 2 minutes, or until golden. Transfer to a plate and set aside.
- Add the chicken fillets to the pan, season to taste and sear on each side for 3-4 minutes, or until brown all over. Transfer to the plate with the bacon.
- Add the onion and garlic to the pan, reduce the heat to low and cook for 6-8 minutes until soft, adding a splash of water if the mixture starts to stick. Add the balsamic vinegar and bring to a gentle simmer, then cook until slightly reduced. Add the chopped tomatoes, stock, tomato purée and herbs, then stir to combine.
- Stir in the bacon, then nestle the chicken fillets into the sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened. Add the olives and simmer for a further 5 minutes, then season to taste and serve.
Serve this with a ZeroPoint green veg such as Tenderstem broccoli