Easy chicken cacciatore

This classic chicken casserole combines a rich tomato sauce with salty olives and fresh herbs to create a flavour-packed, hearty meal the whole family will love.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
  • Print


Easy chicken cacciatore
  • 2 tablespoon olive oil
  • 1.5 kilogram chicken pieces
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 400 gram can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped basil, plus extra to serve
  • 1 teaspoon sugar
  • 1/2 cup black olives
  • 3 anchovy fillets, chopped
  • pasta, salad to serve


Easy chicken cacciatore
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    Heat oil in a heavy-based frying pan on high. Brown chicken all over. Transfer to a casserole dish.
  • 3
    Sauté onion and garlic in same pan for 2-3 minutes, until onion is tender. Add wine and simmer, until reduced by half.
  • 4
    Blend in stock and simmer for 2 minutes. Stir in tomatoes, tomato paste, basil and sugar. Season to taste.
  • 5
    Pour sauce over chicken in casserole dish. Bake, covered, for 1 hour. Blend in olives and anchovies. Bake, uncovered, for a further 5-10 minutes. Sprinkle with extra basil.
  • 6
    Serve with pasta and salad.


To remove some of the saltiness of the anchovies, soak the fillets in 1/4 cup milk for 5 minutes.

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