Name: Quick salami and olive chicken cacciatore
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 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

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?

Ingredients

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

Method

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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