Simply ITALIAN

Serve up a taste of the Med with these classic dishes

- JESS MEYER

Chicken cacciatore

Cooked in a rich tomato sauce, this retro favourite is big on flavour and light on the calories.

SERVES 6 PREP 15 MINS COOK 30-40 MINS

* 2tbsp light olive oil

* 6 skin-on chicken breasts

* 2 onions, peeled and sliced

* 1 stick celery, finely chopped

* 2 garlic cloves, crushed

* Small glass white wine

* 2 x 400g tin chopped tomatoes

* 1tbsp sun-dried tomato paste

* 1tbsp red wine vinegar

* 1 bay leaf

* 1 stalk fresh rosemary, leaves chopped

* 100g pitted black olives

1 Heat 1tbsp of the oil in a large sauté pan. Season the chicken, then cook skin-side down over medium-high heat for a few mins, until the skin is golden and crisp. Turn and cook for a further few mins until lightly browned, then transfer to a plate.

2 Add the remaining oil to the pan and cook the onions and celery for 6-8 mins, until soft. Add the garlic and wine and bubble for 2 mins. Then add the remaining ingredients and season.

3 Bring the sauce to the boil and return the chicken to the pan, skin-side up. Loosely cover and gently simmer for 20-30 mins, until the chicken is cooked through and the sauce is thickened.

4 Serve with your favourite pasta or potatoes and plenty of crusty bread to mop up all the saucy goodness.

Per serving: 301 cals, 11.5g fat (2.8g saturated), 10g carbohydrates