Chicken cacciatore

The classic Italian dish of chicken cacciatore resulting in a rustic braise of chicken, aromatic vegetables and tomatoes, makes this the perfect dish to serve with risoni.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Chicken cacciatore
  • 2 tablespoon vegetable or olive oil
  • 8 chicken thigh cutlets
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/3 cup dry white wine
  • 1/3 cup chicken stock
  • 400 gram can diced tomatoes
  • 2 tablespoon tomato paste
  • 2 anchovy fillets, finely chopped (optional)
  • 100 gram pitted kalamata olives, sliced
  • 1/2 cup torn basil leaves, plus extra leaves, to serve
  • mashed potato, to serve


Chicken cacciatore
  • 1
    Heat half the oil in a large saucepan over moderately high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a heatproof plate.
  • 2
    Add remaining oil to pan over moderate heat. Add onion and garlic; cook, stirring, for 3 minutes or until softened. Add wine; bring to the boil. Add stock, tomato, tomato paste and anchovies.
  • 3
    Return chicken to pan. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until chicken is cooked. Stir in olives and basil. Top with extra basil. Serve with mash.


To freeze: Keep this in the freezer, in an airtight container, for up to 2 months. Thaw in the fridge overnight. Use chicken thigh fillets instead of cutlets. You can serve with short pasta or risoni instead of the mashed potato.