Baked chicken cacciatore

Splurge a little with this hearty Italian classic. Succulent chicken baked in a rich white wine and tomato sauce with salty kalamata olives and herbs.

  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
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Baked chicken cacciatore
  • 2 tablespoon olive oil
  • 1.5 kilogram whole chicken, segmented
  • 1/4 cup seasoned flour
  • 1 sliced onion
  • 1 clove garlic, crushed
  • 1/2 cup dry white wine
  • 1 tablespoon verjuice or white wine vinegar
  • 400 gram canned crushed tomatoes
  • 1/2 cup chicken stock
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar
  • 1/2 cup seeded kalamata olives
  • 3 anchovy fillets, chopped
  • 2 tablespoon chopped parsley, plus extra, to serve parsley, chopped
  • cooked rice or pasta, to serve


Baked chicken cacciatore
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    Heat oil in a large frying pan on high. Dust chicken in flour, shaking off excess. Fry, in 2 batches, 4-5 minutes each batch, until golden all over. Transfer to a large casserole dish.
  • 3
    In same pan, saute onion and garlic 1-2 minutes, until onion is tender.
  • 4
    Stir in wine and verjuice. Bring to the boil; cook, uncovered, 4-5 minutes, until liquid reduces by half.
  • 5
    Mix in tomatoes, stock, paste and sugar. Season to taste. Bring to the boil; cook, stirring, 4-5 minutes. Pour over chicken; bake, covered, 55-60 minutes.
  • 6
    Stir in olives, anchovies and parsley; bake, uncovered, a further 5 minutes. Serve topped with extra parsley. Accompany with rice or pasta.


If liked, soak anchovies in a little milk about 5 minutes, then drain. This removes some of the saltiness and fishy taste.

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