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Chicken Cacciatore

By Food Magazine
Serves 4-6

Ingredients

  • 2 Tbsp Olive Oil
  • 8 Chicken pieces (thigh, leg or drums)
  • ½ tsp Salt
  • 1 Onion, peeled and diced
  • 2 cloves Garlic, sliced
  • 3-4 rashers thick Streaky Bacon, chopped
  • 1 stalk Celery, diced
  • 1 tsp fresh Thyme leaves
  • 2 Bay Leaves
  • ½ cup white wine
  • 800g chopped peeled Tomatoes
  • 12 Olives and bread to serve
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Method

Preheat the oven to 170ºC. Heat the oil in a large stove-top casserole dish. Season the chicken pieces with the salt and sear them in the hot oil until they are golden on all sides. Remove the chicken from the pan.

Add the onion, garlic, bacon, celery and herbs to the pan and cook for 2-3 minutes until the onion and bacon have colour and the herbs are fragrant.

Add the wine and simmer for 2 minutes until it has evaporated. Add the chicken pieces back to the pan with the tomatoes. Toss the chicken pieces to coat them evenly, cover the pan with a lid or tinfoil and bake in the preheated oven for 40 minutes.

Remove the lid, stir the mixture and cook it uncovered for a further 10-15 minutes to colour. Stir through the olives and serve with crusty bread and extra olives, if desired.

Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.

Tips

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How to cook pasta

Serves 4-6

Ingredients

  • 2 Tbsp Olive Oil
  • 8 Chicken pieces (thigh, leg or drums)
  • ½ tsp Salt
  • 1 Onion, peeled and diced
  • 2 cloves Garlic, sliced
  • 3-4 rashers thick Streaky Bacon, chopped
  • 1 stalk Celery, diced
  • 1 tsp fresh Thyme leaves
  • 2 Bay Leaves
  • ½ cup white wine
  • 800g chopped peeled Tomatoes
  • 12 Olives and bread to serve
Buy these ingredients now

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