Jamie's 15 Minute Meals Chicken Cacciatore
To serve 4 you will need:
For the chicken and sauce:
4 skinless, boneless chicken thighs
125g oyster mushrooms
125g chestnut mushrooms
4 rashers of smoked pancetta
2-3 sprigs of rosemary
2 anchovy fillets - finely chopped
2 jarred red peppers
small handful of black olives - recipe says stone in but I say no stones please
2 cloves garlic
1 fresh red chilli
700g passata - I only used 400 and found it to be enough, remember you can always add more
1 bunch of fresh basil
For the Pasta:
320g dried wholewheat spaghetti
30g Parmesan cheese
How to do it:
Cut the chicken into 1cm chunks, then put into a large frying pan with 2 tablespoons of oil and a pinch of salt and pepper.
Roughly chop the mushrooms, finely slice the pancetta, then add both to the pan with the rosemary leaves, anchovies and torn peppers.
Squash and add the olives (discarding the stones), then turn the heat up to medium-high, tossing regularly until golden.
Put the pasta into a large pan, cover with boiling salted water and cook to the packet instructions.
Squash the garlic through a garlic crusher into the chicken pan. Finely slice and add the chilli, pour in the wine and passata (I found 400g to be enough), then season to taste.
Tear through and stir in most of the top leafy half of the basil.
Finely grate the Parmesan. Drain the pasta, reserving half a cupful of the starchy coking water, then tip on to a platter and spoon over the sauce.
Scatter with the remaining basil leaves and the grated Parmesan.
Toss together, loosening with a splash of the cooking water if needed.