Quick chicken cacciatore

Warm your insides with this hearty chicken cacciatore - it's the ultimate comfort food for a hungry family.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Quick chicken cacciatore
  • 1 barbecued chicken
  • 1 tablespoon olive oil
  • 1 red onion, halved, sliced
  • 2 carrots, sliced
  • 1 large green or red banana chilli, sliced
  • 2 celery stalks, sliced
  • 2 rindless bacon rashers, diced
  • 200 gram button mushrooms, sliced
  • 2 clove garlic, crushed
  • 1 cup (250ml) dry white wine, salt-reduced chicken stock or water
  • 500 gram jar tomato pasta sauce
  • 1/2 cup (60g) pitted black olives (optional)
  • 2 tablespoon chopped flat leaf parsley
  • cooked short pasta or instant polenta, to serve


Quick chicken cacciatore
  • 1
    Cut barbecued chicken into pieces, separating legs, thighs, wings and breasts. Cut breast pieces in half. Set aside, discarding rib cage.
  • 2
    Heat oil in a large saucepan on medium-high. Add onion, carrot, chilli, celery and bacon and cook, stirring frequently, for 5 minutes, until softened.
  • 3
    Stir in mushroom and garlic and cook for another 1-2 minutes. Stir in wine. Using a wooden spoon, scrape brown bits from base of pan and stir.
  • 4
    Add pasta sauce, mix well and bring to boil. Stir in olives, if using. Reduce heat to low and simmer for 5 minutes, until sauce thickens.
  • 5
    Fold through chicken, season and leave on heat for 3-4 minutes, until hot. Spoon onto plates. Scatter with parsley and serve with pasta or polenta.


For a super-simple version of this dish you can leave out the carrot, capsicum, celery and bacon. To make up for the missing vegetables, serve the chicken with a green salad as well as the pasta or polenta.