Chicken cacciatore

Chicken cacciatore with classic chicken braised with tomatoes and wine, with olives and anchovies. Serve this fragrant sauce with risoni.

  • 15 mins preparation
  • 1 hr 10 mins cooking
  • Serves 4
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Chicken cacciatore
  • 2 tablespoon olive oil
  • 1 kilogram chicken thigh cutlets, skin on
  • 1 medium brown onion, finely chopped
  • 2 clove garlic, crushed
  • 1/3 cup dry white wine
  • 1/2 cup chicken stock
  • 400 gram can diced tomatoes
  • 2 tablespoon tomato paste
  • 2 anchovy fillets, finely chopped (optional)
  • 100 gram pitted kalamata olives
  • 1/2 cup coarsely chopped basil
  • cooked risoni, to serve


Chicken cacciatore
  • 1
    In a large, deep saucepan, heat half the oil. Cook chicken, in batches, until browned all over. Remove from pan.
  • 2
    Heat remaining oil in same pan; cook and stir onion and garlic 3 minutes or until soft. Add wine and bring to the boil. Stir in stock, tomato, paste and anchovies.
  • 3
    Return chicken to pan and bring to the boil. Reduce heat to low then simmer, covered, 20 minutes. Uncover and simmer 40 minutes more or until chicken is tender. Stir in the olives and basil. Serve with risoni.