“If you want to double this recipe but don’t have an ovenproof frying pan large enough, decant the sauce elements into a large roasting tin after they’ve been cooked. Nestle the seared chicken into the tin and bake.”
Chicken thigh recipes
One-pan creamy chicken cacciatore
One-pan chicken cacciatore with juicy chicken thighs and creamy mascarpone is a fuss-free, flavour-packed dish for busy nights. Here’s why this recipe from Martha Collinson is a winner of a chicken dinner… Easy dinner: “Rich, creamy, made in one pan – is this the ideal relaxed Friday-night dish? I think so!” says Martha. Flexible recipe: You can halve the recipe to serve two, or scale it up and use a large roasting dish to feed friends in a fuss-free manner. Use tinned cherry tomatoes if you can find them: they add beautiful texture and are sweeter than regular tinned tomatoes. Serving ideas: This creamy chicken goes with everything. “Delicious served with couscous, short pasta or rice and a dressed green salad,” says Martha. Recipe taken from Pull Up A Chair by Martha Collison (Kyle Books £26) and tested by delicious.
Serves4
Hands-on15 min
Oven50 min
DifficultyEasy
Method
Heat the oven to 200°C/180°C fan/gas 6 and put a large ovenproof frying pan over a medium heat. Season the chicken thighs and rub the skin with a small amount of olive oil, then put them skin-side down in the pan. Cook for 5 minutes until the skin has started to brown and become crisp, then transfer to a plate, leaving any excess oil in the pan.
Add the onion to the pan with a pinch of salt. Cook for 8-10 minutes, stirring often, until softened. Add the garlic, capers and red pepper, then fry for a further 5 minutes.
Add the chopped basil and tomatoes. Bring to a simmer, then stir in the mascarpone. Nestle the chicken thighs back into the pan, skin-side up, leaving the skin above the liquid so it becomes crisp. Season well with salt and pepper, then transfer to the oven and bake for 25-30 minutes. The sauce should have reduced and the chicken should be crisp on top and cooked through. Top with the remaining basil leaves and serve.
Nutrition
| Calories | 564kcals |
|---|---|
| Fat | 37g (15g saturated) |
| Protein | 43g |
| Carbohydrates | 14g (13g sugars) |
| Fibre | 4.5g |
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