Chicken cacciatore

Warm up with this hearty favourite.

  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 4
  • Print
Chicken cacciatore is a delicious rustic Italian stew of onion, tomatoes, herbs and wine resulting in a savoury and warming casserole perfect for drizzly evenings.
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Chicken cacciatore
  • 2 tablespoon olive oil
  • 1.5 kilogram (3 pounds) chicken thigh cutlets, skin on
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 2 tablespoon white wine vinegar
  • 1/2 cup (125ml) chicken stock
  • 400 gram (12½ ounces) canned crushed tomatoes
  • 1/4 cup (70g) tomato paste
  • 2 drained anchovy fillets, chopped finely
  • 1/2 cup (60g) seeded black olives, chopped coarsely
  • 1/2 cup coarsely chopped fresh flat-leaf parsley


Chicken cacciatore
  • 1
    Heat half the oil in large saucepan; cook chicken, in batches, until browned. Remove from pan.
  • 2
    Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Stir in wine, vinegar, stock, undrained tomatoes, paste and anchovies.
  • 3
    Return chicken to pan, fitting pieces tightly together in a single layer; bring to the boil. Reduce heat; simmer, covered, 20 minutes. Uncover; simmer about 30 minutes or until chicken is tender and sauce is reduced. Skim fat from surface; stir in olives and parsley, season to taste.


Recipe is suitable to freeze.

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