Chicken Cacciatore

Chicken Cacciatore

This is a classic Italian dish , Cacciatore means hunter in Italian  I had a  busy week hunting and gathering  or sitting at my desk and getting eye strain from my monitor  ,this seemed a suitable dish to be  waiting for me when I got home on Friday night with a glass of red wine .

Chicken thighs are definitely superior to breasts in a casseroled dish like this they cut easily with the side of a fork so perfect with a pasta dish allow 2 thighs per person.

Chicken Cacciatore


Chicken Cacciatore

300g of skinned chicken thighs
400g of tinned plum tomatoes
1 large onion , roughly chopped
3 cloves of garlic finely chopped
1 tablespoon of fresh rosemary
300ml of white wine
2 tbsp of white wine vinegar
1 bay leaf
1 handful of pitted olives
2 tbsp of sundried tomatoes
1 bay leaf
2 tbsp of olive oil

  1. Heat the oven to 180degC
  2. Season the chicken with salt and pepper
  3. Heat the oil in a lidded casserole dish
  4. Remove from the pan and add the onions, rosemary and garlic
  5. Return the chicken to the pan , add the tomatoes, olives, bay leaf, wine & vinegar
  6. Place the casserole with the lid on in the oven , cook for 30 minutes
  7. Remove the lid for the final 10 minutes
  8. Serve with pasta or new potatoes

2 Comments

  1. I made this a couple of weeks ago, with a whole chicken, jointed and a great deal of chianti. It’s an easy dish to put together, but impressive and very tasty.

    I agree about chicken thighs. I’ve always preferred the dark meat on a chicken – it’s got so much more to it.

    This is a great example of classic rustic Italian food – it’s fairly easy and simple, but packs a real flavour punch. Very, very good food.

    I’ll try your recipe next time. Have a look at mine!

  2. I make this quite often, it’s one of my favourite chicken dishes.

    I agree with you on the chicken thighs, they taste far better in a dish like this and they’re cheaper too!

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