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 chicken stock (plus a splash of water to rinse the jar, if needed)
• 4 chicken fillets (breasts or thighs)

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 chicken stock. 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 or serve with crusty bread on the side for mopping up every last bite.