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Galbani Ricotta Cacciatorre Chicken


  • Galbani ricotta
  • 4 chicken thighs (skin on)
  • Tomato sauce
  • 3-4 cloves garlic
  • Herbs (Basil, thyme)
  • 1 fresh red chilli
  • 2 anchovies
  • Olives
  • Flour
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Preparation Instructions

  1. Flour and fry the chicken pieces until golden brown in a little butter and olive oil alongside the thyme. Remove from the pan and place on kitchen paper
  2. Heat the olive oil up and add the garlic, olives and anchovies and heat over a medium heat. Add the tomato passatta and basil
  3. Return the chicken to the pan with the sauce and add the ricotta
  4. Cook for 30-45 minutes, covered at 140 degrees and serve