Chicken cacciatore

This chicken cacciatore recipe is nutritious and bursting with flavour! This beautiful chicken cacciatore simply bubbles away in the oven, making it perfect for gatherings.

  • 10 mins preparation
  • 55 mins cooking
  • Serves 4
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Chicken cacciatore
  • 1.4 kilogram (size 14) chicken, cut into 8 pieces
  • 2 tablespoon plain flour, seasoned
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1/3 cup (80ml) dry white wine
  • 1 1/2 cup (390g) tomato passata
  • 4 anchovy fillets, finely chopped
  • 1/3 cup (55g) pitted kalamata olives
  • 2 tablespoon chopped flat leaf parsley, plus extra to serve
  • 4 thick slices crusty bread, to serve


Chicken cacciatore
  • 1
    Dust chicken pieces in seasoned flour. Heat oil in a large, deep frying pan on high. Cook chicken in batches for 4-5 minutes each side, until browned. Set aside.
  • 2
    Reduce heat to medium. Add onion and garlic to pan and cook for 5 minutes, until soft. Add wine and bring to boil. Simmer 2 minutes, until wine has mostly evaporated.
  • 3
    Add passata and 1 cup water. Cover and cook for 5 minutes, until thickened slightly. Add chicken and cook, covered, for 10 minutes. Add anchovy and simmer, covered, for 15 minutes, until chicken is cooked through. Fold through olives and parsley.
  • 4
    Top chicken cacciatore with extra parsley and serve with bread.