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Cacciatore chicken with Galbani Mozzarella

Ingredients

  • 4 tbsp olive oil
  • 1 garlic clove, crushed
  • 3 peppers (assorted colours), diced
  • 3 x 400g cans Italian chopped tomatoes
  • 8 chicken thighs
  • Chopped fresh flat leaf parsley to serve (optional)
  • Pinch sugar
  • 250g Galbani Mozzarella Maxi, sliced
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Preparation Instructions

  1. Heat a shallow casserole with 1 tbsp of the oil and gently fry the garlic and peppers until just softening. Tip in the chopped tomatoes and simmer for 15 minutes to thicken.
  2. Meanwhile heat the rest of the oil in a frying pan and brown the thighs well all over (in batches if you need to). Heat the oven to 160ºC/140ºC fan/gas 3.
  3. Nestle the browned thighs into the sauce, cover with the casserole lid and transfer to the oven for 1 hour.
  4. Stir in some chopped parsley, if using, then taste and season with salt, pepper and a pinch of sugar. Top with the mozzarella slices and pop back in the oven for 5-6 minutes until melted. Serve with tagliatelle, polenta or bread.
  5. Joe's tip: "Galbani Mozzarella is ideal for adding authentic Italian flavour to any casserole or pasta bakes".