Chicken cacciatore casserole

This hearty casserole combines tender chicken, salty olives and a rich tomato sauce to create this warming family dinner dish - perfect for a cool Winter's evening.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
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Chicken cacciatore casserole
  • 2 kilogram chicken pieces
  • 2 tablespoon flour
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 clove garlic, crushed
  • 1/3 cup (80ml) dry white wine
  • 1 1/2 cup (375ml) passata
  • 4 anchovies, finely chopped
  • 2 tablespoon shredded basil
  • 1/3 cup (50g) kalamata olives, pitted, halved
  • basil leaves, cooked pasta, to serve


Chicken cacciatore casserole
  • 1
    Dust chicken pieces in flour. Heat oil in a flameproof casserole dish on high. Saute chicken, in batches, 2 minutes each side, until browned; remove and set aside.
  • 2
    Reduce heat to medium. Add onion and garlic to pan; saute 3 minutes, until soft. Return chicken thighs to pan; add wine. Bring to boil. Simmer 2 minutes, until wine almost evaporates.
  • 3
    Add passata and 1 cup water. Cover; simmer 5 minutes. Add drumsticks; cook, covered, a further 5 minutes. Add remaining chicken and anchovies; simmer, covered, 15 minutes, until cooked through. Stir through shredded basil and scatter over olives.
  • 4
    Sprinkle with basil and serve with pasta.