Healthy (And Easy!) Chicken Cacciatore

Time needed: 50 minutes.

Instructions

1. Brown the chicken until golden and remove from pan.

   Heat a large lidded pan on medium-high heat, then add about 3-4 tbsp olive oil. Brown the chicken just until golden on both sides, then remove chicken from pan and set aside.

2. Cook pancetta, onion, garlic, mushrooms and wine.

   Lower heat to medium, then add pancetta and onion. Cook until soft, stirring occasionally, about 5 minutes. Add garlic and mushrooms, cook further 1 minute. Add the wine and simmer for 1-2 minutes, use a spatula to scrape the brown bits off the pan.

3. Add chicken to pan and simmer.

   Return the chicken to the pan, then add the chopped tomato. Sprinkle with the sugar and add the herbs. Bring to a boil, then reduce heat to medium-low. Cover pot with the lid and leave to simmer for 15 minutes for smaller chicken breasts, and 20 minutes for large ones.

4. Season and cook until sauce has thickened.

   Uncover, season with salt and pepper and increase heat to medium, then leave to cook for further 10-15 minutes until sauce has thickened.

5. Garnish with chopped parsley and serve.

   Garnish with chopped parsley before serving on top of soft polenta or alongside crusty bread.

6. Refrigerate for up to three days,

   Leftovers will keep for up to 3 days in the fridge. To reheat, place in a pot over medium heat, add a splash of water and cover with lid. Cook until sauce is steaming and chicken is warmed through.