Name: Hearty Chicken Cacciatore Recipe
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 6
Cuisine: italian
Ingredients: 4 chicken Maryland pieces; 1/4 cup plain flour; 2 tbs olive oil; 2 brown onions sliced; 4 garlic cloves sliced; 1 tbs capers rinsed; 1 chargrilled capsicum sliced; 1 cup olives; 2 bay leaves; 2 sprigs rosemary; 1 bunch oregano small; 1 cup white wine; 800 g canned chopped tomatoes

by Greer Worsley Last updated on 08/06/2020

This slow-cooked chicken cacciatore is hearty and warming, perfect for any time of the year. The recipe uses chicken Marylands, and is easy to prepare – just pop it in the oven and bake until juicy and tender. - Australia's Best Recipes Team

Ingredients

4 chicken Maryland pieces
1/4 cup plain flour
2 tbs olive oil
2 brown onions sliced
4 garlic cloves sliced
1 tbs capers rinsed
1 chargrilled capsicum sliced
1 cup olives
2 bay leaves
2 sprigs rosemary
1 bunch oregano small
1 cup white wine
800 g canned chopped tomatoes

Method

Step 1

Preheat oven to 180C (160C fan-forced). Cut Marylands into two pieces - thigh and drumstick. Season liberally with salt and pepper, and coat in flour, shaking off excess. Heat olive oil in a large, heavy-based lidded casserole dish. In batches, brown chicken pieces well on all sides. Remove to a plate.
Step 2

Drain off all but 1 tbsp oil. Add onions and garlic and cook, stirring for 5 minutes until starting to caramelise.
Step 3

Add capers, sliced capsicum, olives and herbs and stir to release flavours. Pour in white wine and allow to bubble up and simmer for a minute. Add tomatoes and simmer for a further 5 minutes.
Step 4

Return chicken to the pan, spooning some of the sauce over, so that the pieces are almost submerged. Cover with a lid and bake in the oven for 1 1/4 hours.
Step 5

Serve with mashed potatoes and steamed green vegetables.

Recipe Notes

from Australia’s Best Recipes team

You can use any chicken pieces you like, but thigh and leg pieces tend to work better in a slow-cooked dish.

Char-grilled capsicum, or red pepper, can be purchased in jars in the supermarket, and is also available at the deli counter - a small tub is the equivalent of 1 whole capsicum. You can even make your own - place the whole capsicum directly onto the gas flame on your stove top, turning often until it’s completely blackened. Place in a plastic bag and allow to cool. The charred skin should simply rub away. Slice, discarding seeds and stalk.

This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.

If you like the sound of this recipe, you might also like this Italian Chicken Bake.