Julie’s one pan easy chicken cacciatore recipe is richly flavoured with crushed tomato, oregano, red wine and olives. This Italian-style chicken stew is a perfect comfort meal for the cooler months of the year, and a budget-friendly option as well.
“This is such a delicious dish, it’s hard to believe how economical it is … The secret is allowing the sauce to simmer for long enough to become rich and fragrant,” says Julie.
Ingredients
Method
Toss the chicken pieces in flour and shake off any excess.
Heat oil in a large fry pan or shallow enamel pot over a medium-high heat. When the oil is hot, place the floured chicken, skin-side down, in the pan and leave for about 5 minutes or until golden brown. Turn and brown on the other side for about 2 minutes. Remove the chicken from the pan and set aside.
Remove most of the fat in the pan, leaving about 1 tablespoon. Add the onion, garlic and oregano leaves and cook, stirring, for 2 minutes or until soft and fragrant. Add the tomatoes and wine, and simmer for about 5 minutes. Season to taste with salt and freshly ground black pepper. Arrange the chicken, skin-side down, in the pot and cover with a lid. Simmer for 15 minutes, then turn chicken over. Scatter olives over and simmer, uncovered, for a further 10 minutes. Serve topped with parsley and with crusty bread.
Can this chicken cacciatore recipe be frozen?
The chicken cacciatore recipe is suitable to freeze.
What are chicken marylands?
This chicken cacciatore recipe uses chicken marylands. This flavoursome cut of chicken has the leg and thigh still connected in a single piece, with bones and skin intact. For this recipe, you will separate the chicken into drumstick and thigh pieces before cooking.
Chicken cacciatore with drumsticks
If you’d prefer a chicken cacciatore recipe that uses drumsticks, see Julie Goodwin’s chicken drumstick cacciatore.
This recipe originally appeared in The Australian Women’s Weekly magazine in 2013 and was published online in 2026.
