Chicken Cacciatore

Ingredients

• 2 tbsp olive oil
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 1-2 sprigs fresh rosemary, finely chopped (or 1 tsp dried)
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 500 ml homemade stock or water (plus a splash of water to rinse the jar, if needed)
• 4 chicken fillets (breasts or thighs)
• 100g pitted olives (optional)

Method

1. Chop the carrots and celery.
2. Heat the olive oil in a large, wide saucepan over medium heat.
3. Add the carrots, celery and rosemary. Cook for 8-10 minutes, stirring, until softened.
4. Stir in the Ballymaloe 100 Recipe Sauce and the homemade stock or water. If you like, add a splash of water to the empty jar, swish to rinse, and pour it into the pan.
5. Add the chicken fillets and spoon a little sauce over the top so they are mostly covered.
6. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 35-45 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. (Top up with a splash of water if the pan looks dry.)
7. Shred or slice the chicken in the pan, then simmer for 2-3 minutes to coat in the sauce.

Ladle the chicken cacciatore over pasta, polenta, mashed potatoes or rice