Chicken cacciatore with gremolata and parmesan topping

Give your regular chicken cacciatore some pizzaz by topping it with this delicious and piquant gremolata mix. Serve with crusty bread or mashed potato for a complete and hearty meal.

  • 1 hr 50 mins cooking
  • Serves 6
  • Print


Chicken cacciatore with gremolata and parmesan topping
  • 1.5 kilogram (3 pounds) chicken pieces
  • 1/3 cup (50g) plain (all-purpose) flour
  • 2 tablespoon olive oil
  • 1 red onion (300g), chopped coarsely
  • 2 clove garlic, crushed
  • 1 red capsicum (bell pepper) (200g), sliced thickly
  • 1/2 cup (125ml) dry white wine
  • 410 gram (13 ounces) canned diced tomatoes
  • 410 gram (13 ounces) canned cherry tomatoes in tomato juice
  • 1/2 cup (125ml) chicken stock
  • 2 tablespoon tomato paste
  • 1 teaspoon caster (superfine) sugar
  • 1/2 cup (60g) seeded black olives
Gremolata and parmesan topping
  • 1/2 cup (40g) coarsely grated parmesan cheese
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely grated lemon rind
  • 1 clove garlic, crushed


Chicken cacciatore with gremolata and parmesan topping
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Coat chicken in flour; shake off excess. Heat oil in large deep flameproof casserole dish; cook chicken, in batches, until browned. Remove from dish.
  • 3
    Cook onion, garlic and capsicum in same dish, stirring, until onion softens. Add wine; simmer, uncovered, until liquid is reduced by half. Stir in undrained tomatoes, stock, paste and sugar.
  • 4
    Return chicken to dish; bring to the boil. Cover; bake 45 minutes. Uncover; bake about 45 minutes or until chicken is tender and sauce has thickened. Skim fat from surface; stir in olives. Season to taste.
  • 5
    Meanwhile, mix together the gremolata and parmesan topping ingredients. Sprinkle over dish just before serving. gremolata and parmesan topping Combine ingredients in small bowl.