Chicken cacciatore pappardelle with gremolata crumbs

Simple and delicious, the classic Italian flavours of chicken cacciatore create a winner at any dinner table, especially with the added nutty crunch of gremolata crumbs.

  • 22 mins preparation
  • 40 mins cooking
  • Serves 6
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Sauce and pasta
  • 1 1/4 cup boiling water
  • 1/2 cup dried porcini mushrooms
  • 2 tablespoon olive oil
  • 600 gram chicken breast
  • 1 brown onion, chopped
  • 4 clove garlic, minced
  • 2 tablespoon fresh oregano leaves
  • 1 cup white wine
  • 2 1/2 cup tomato passata
  • 1 tablespoon sugar
  • 500 gram pappardelle pasta, fresh or dried
  • 3/4 cup pitted black or kalamata olives
Gremolata crumbs
  • 2 tablespoon olive oil
  • 1 cup chunky sourdough breadcrumbs
  • handful fresh basil leaves
  • 2 clove garlic, sliced finely
  • salt, to taste
  • grated parmesan, to serve


Chicken cacciatore pappardelle with gremolata crumbs
  • 1
    Cover porcini with boiling water and seek for 15 minutes or according to packet instructions. Drain through sieve and keep liquid aside; chop porcini roughly.
  • 2
    Bring large saucepan of salted water to the boil to cook pasta later.
  • 3
    Meanwhile, heat oil in other saucepan over high heat and brown chicken breast for 2 minutes each side. Remove from pan and set aside.
  • 4
    Reduce heat to medium-high. Add onion, garlic and oregano to pan and cook for 3 minutes until translucent, stirring occasionally. Add wine and reduce quantity by half (takes approx 3 minutes).
  • 5
    Add porcini liquid, passata, and sugar. Return chicken to pan. Bring to the boil, reduce heat to low and simmer gently for 30 minutes until chicken is tender. Remove from heat.
  • 6
    Make gremolata crumbs while chicken is braising. Heat extra olive oil in frying pan over high heat. Add breadcrumbs, basil, garlic and a little salt and cook for 3 minutes, stirring regularly. Remove, drain on paper towel and set aside.
  • 7
    Cook pasta according to packet instructions; drain.
  • 8
    Meanwhile, remove chicken breasts from sauce and shred using 2 forks. Return shredded chicken to pan, add olives and stir through sauce.
  • 9
    Place pasta in bowls and top with cacciatore sauce, gremolata crumbs and grated parmesan.