Quick salami and olive chicken cacciatore

Full of flavour and ready in no time.

  • 35 mins cooking
  • Serves 6
  • Print
This chicken cacciatore with tomatoes, onions, and a dash of wine will be ready in under an hour. We've added salami and olives for extra flavour and potatoes to satisfy.
Looking for more chicken casseroles?


  • 2 teaspoons olive oil
  • 6 x 180g chicken thigh cutlets, skin on
  • 10 baby new potatoes (400g), sliced into thin rounds
  • 130 grams sliced salami, chopped coarsely
  • 1 medium brown onion (150g), sliced thinly
  • 6 cloves garlic, crushed
  • ½ teaspoon fennel seeds, crushed
  • ½ cup (125ml) dry white wine
  • 400 grams canned crushed tomatoes
  • 1 cup (250ml) chicken stock
  • ¾ cup (200g) whole sicilian green olives
  • 5 each sprigs fresh thyme and basil
  • ⅓ cup (25g) finely grated parmesan
  • ½ cup fresh small basil leaves, torn


  • 1
    Preheat oven to 220°C.
  • 2
    Heat oil in a large casserole over medium-high heat, add chicken, skin-side down; cook for 3 minutes each side or until browned. Remove from pan.
  • 3
    Add potato, salami, onion, garlic and fennel to same pan; cook, stirring, for 4 minutes or until onion is golden.
  • 4
    Add wine to the pan; stir to combine. Add tomatoes, stock, olives, herb sprigs and chicken; bring to the boil. Transfer to oven; bake, uncovered, for 20 minutes or until chicken is cooked through.
  • 5
    Sprinkle cacciatore with parmesan and basil leaves. Served with crusty bread if you like.

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