Chicken cacciatore

Chicken cacciatore

OMG! I Can Eat That?
Mark Roper

I know this screams daggy ’70s dinner party but who cares? It’s bloody tasty and a perfect non-boombah dish to serve any night of the week.


Quantity Ingredient
1 1/2 tablespoons olive oil
4 small skinless chicken thighs
1 skinless chicken breast
sea salt
1 large red capsicum, chopped
1 onion, chopped
3 garlic cloves, finely chopped
185ml dry white wine
240g tinned chopped tomatoes, with juice
185ml reduced-salt chicken stock
3 tablespoons drained capers
1 teaspoon dried chilli flakes
1 teaspoon dried oregano
8 button mushrooms, quartered
8 kalamata olives, with stones
1 handful flat-leaf parsley, chopped
1 handful basil, chopped
freshly ground pepper


  1. Heat the olive oil in a large heavy-based saucepan over medium–high heat. Season the chicken pieces with sea salt and pepper. Add the chicken to the pan and cook until lightly golden. Transfer the chicken to a plate and set aside.
  2. Add the red capsicum, onion and garlic to the same pan and sauté over medium–low heat for about 5 minutes, or until the onion is tender. Stir constantly as there’s not much oil and use a little water if it’s sticking.
  3. Add the wine and simmer for about 2 minutes. Add the tomatoes with their juice, stock, capers, chilli and oregano.
  4. Return the chicken pieces to the pan and coat in the sauce. Place the lid on the saucepan and simmer for 1 hour.
  5. About 20 minutes before serving, add the mushrooms and the olives, then cover with the lid.
  6. Remove the chicken pieces and keep warm on a platter. Turn up the heat and cook the sauce, uncovered, for a few minutes until it slightly thickens.
  7. Spoon the sauce over the warm chicken and sprinkle over the parsley and basil. Serve immediately with a crisp iceberg salad.
OMG I Can Eat That
low fat
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