Chicken Cacciatore Recipe

Ingredients

• 700 g boneless, skinless chicken thighs
• 1½ tbsp olive oil
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 200 g mushrooms, quartered
• 4 garlic cloves, sliced
• 1 can (400 g) crushed tomatoes
• 120 ml chicken stock (or dry white wine)
• A handful of black olives
• 1 tsp dried oregano
• 1 sprig rosemary (not counted)
• Salt and pepper

Method

1. 1Season the chicken. Heat the oil in a deep pan or casserole and brown the thighs for 3–4 minutes a side. Lift them onto a plate.
2. 2In the same pan, cook the onion and peppers for 6–8 minutes until softened, then add the mushrooms and garlic and cook until the mushrooms release their liquid.
3. 3Pour in the stock or wine and scrape up the browned bits, then add the tomatoes, olives, oregano and rosemary.
4. 4Return the chicken and its juices, cover and simmer gently for 25–30 minutes until the chicken is tender.
5. 5Uncover for the last 5 minutes if the sauce needs thickening, then season and serve.

Chicken cacciatore recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers. Not counted, because USDA SR Legacy has no record for them: sprig rosemary.

Tips

• Browning the chicken well is where most of the flavour comes from; don't crowd the pan.
• Like most braises, it tastes even better the next day.

Swaps and variations

• Gluten-free and dairy-free as written.
• Vegetarian: use chickpeas and extra mushrooms, and simmer for 15 minutes in step 4.

Storage

Keeps 3 days in the fridge and 3 months in the freezer.