You’ll be enjoying a beautiful chicken cacciatore in no time with this easy air fryer version of the classic Italian dish. A rich sauce of onion, tomatoes and herbs, loaded with vegetables and with bursts of saltiness from the olives, this delicious rustic stew will be a new family favourite.
Ingredients
Method
Preheat air fryer to 200°C for 2 minutes. Season chicken thighs and drizzle with 1 teaspoon of the oil. Place in air-fryer basket, skin side up and cook for 15 minutes, or until skin is golden (the chicken won’t be cooked all the way through). Carefully remove; set aside.
Pour any pan juices into a deep (at least 5cm) oven-proof dish that fits the air fryer. Add remaining oil, then add onion, capsicum and mushrooms. Cook at 200°C for 10 minutes, stirring occasionally until softened. Add tomato paste, onion powder, tomatoes, sugar, vinegar and thyme. Add ¼ cup (60ml) water. Season with salt and pepper; return chicken to the pan, skin-side up.
Cook at 160°C for 30 minutes, add olives and capers, stir and cook for an extra 10 minutes, or until chicken is cooked through and sauce is reduced.
Meanwhile, cook pasta in salted boiling water for 6-8 minutes, or until al dente. Drain and toss with parsley.
Divide pasta between bowls and serve with chicken cacciatore, tossing to coat in sauce.
What to serve with chicken cacciatore
We have recommended serving the chicken cacciatore with a long pasta like linguine, however the recipe would also work served with mashed potato or a soft polenta, or some crusty bread to mop up the sauce.
Recipe variations
For a stovetop method, try Julie Goodwin’s chicken cacciatore, made with chicken Marylands.
For a slow cooker method, try our easy slow cooker chicken cacciatore, made with just five ingredients, plus a few pantry staples.
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