Chicken Cacciatore
Transport your tastebuds to Italy with our Chicken Cacciatore. This tasty recipe features succulent chicken thighs simmered in a rich tomato sauce, infused with herbs, onion, garlic, mushrooms and olives. Serve with al dente pasta and crusty bread.
How long will it take?
1 ¼ hours
What’s the serving size?
Serves 4
What do I need?
- Salt
- Freshly ground black pepper
- 8 chicken thighs
- ½ cup plain flour
- ¼ cup olive oil
- 2 tbsp butter
- 2 red capsicum, thinly sliced
- 1 brown onion, thinly sliced
- 5 cloves garlic, finely chopped
- 350 g mushrooms, sliced
- ½ tsp ground thyme
- ¼ tsp ground oregano
- ½ cup dry white wine
- 400 g can diced tomatoes
- 1 tbsp tomato paste
- 1 cup pitted black olives
How do I make it?
- Preheat oven to 180C.
- Season chicken thighs on both sides with salt and pepper, then dip in flour.
- Heat olive oil and butter in a heavy ovenproof pan over medium-high heat. Place chicken in pan and brown on both sides, then transfer to a plate.
- Pour half the fat out of the pan and discard. Add capsicum, onion and garlic to the pan and cook, stirring for 1-2 minutes. Add thyme, oregano, a pinch of salt and a couple of grounds of black pepper. Add wine, diced tomatoes, and tomato paste and stir to combine.
- Return chicken to the pan and toss in olives. Cover pan with a lid and place in oven for 45 minutes, then remove lid and cook uncovered for 10 minutes.
