This hearty casserole combines tender chicken, salty olives and a rich tomato sauce to create this warming family dinner dish - perfect for a cool winter's evening.
Looking for more chicken casseroles?
Chicken cacciatore casserole
You can't go past a good casserole, and this one is a classic.
- 15 mins preparation
- 40 mins cooking
- Serves 6
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Ingredients
Chicken cacciatore casserole
- 2 kilogram chicken pieces
- 2 tablespoon flour
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 clove garlic, crushed
- 1/3 cup (80ml) dry white wine
- 1 1/2 cup (375ml) passata
- 4 anchovies, finely chopped
- 2 tablespoon shredded basil
- 1/3 cup (50g) kalamata olives, pitted, halved
- basil leaves, cooked pasta, to serve
Method
Chicken cacciatore casserole
- 1Dust chicken pieces in flour. Heat oil in a flameproof casserole dish on high. Saute chicken, in batches, 2 minutes each side, until browned; remove and set aside.
- 2Reduce heat to medium. Add onion and garlic to pan; saute 3 minutes, until soft. Return chicken thighs to pan; add wine. Bring to boil. Simmer 2 minutes, until wine almost evaporates.
- 3Add passata and 1 cup water. Cover; simmer 5 minutes. Add drumsticks; cook, covered, a further 5 minutes. Add remaining chicken and anchovies; simmer, covered, 15 minutes, until cooked through. Stir through shredded basil and scatter over olives.
- 4Sprinkle with basil and serve with pasta.
