Chicken cacciatore

Chicken cacciatore is an Italian classic of chicken braised with tomatoes and wine. This beautiful and fragrant braise and is the perfect dish for gatherings with friends or family.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
  • Print


Chicken cacciatore
  • 2 tablespoon olive oil
  • 1.5 kilogram chicken pieces
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 400 gram can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped basil, plus extra to serve
  • 1 teaspoon sugar
  • 1/2 cup black olives
  • 3 anchovy fillets, chopped
  • pasta, salad to serve


Chicken cacciatore
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    Heat oil in a heavy-based frying pan on high. Brown chicken all over. Transfer to a casserole dish.
  • 3
    Sauté onion and garlic in same pan for 2-3 minutes, until onion is tender. Add wine and simmer, until reduced by half.
  • 4
    Blend in stock and simmer for 2 minutes. Stir in tomatoes, tomato paste, basil and sugar. Season to taste.
  • 5
    Pour sauce over chicken in casserole dish. Bake, covered, for 1 hour. Blend in olives and anchovies. Bake, uncovered, for a further 5-10 minutes. Sprinkle with extra basil.
  • 6
    Serve with pasta and salad.


To remove some of the saltiness of the anchovies, soak the fillets in 1/4 cup milk for 5 minutes.

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