There’s something so warming and satisfying about a rich, tomatoey, olive-studded chicken cacciatore, and Mum’s is always the best.
Ingredients
- 1kg chicken thighs
- 1/4 cup plain flour
- 3 tbsp olive oil
- 1 brown onion, finely diced
- 1 stick celery, finely diced
- 2 carrots, peeled, finely diced
- 2 large cloves garlic, crushed
- 150g button mushrooms
- 1/2 cup white wine
- 2 x 400g tins crushed tomatoes
- 1 cup tomato passata
- 2 bay leaves
- Sprig rosemary
- Sprig thyme
- 1 tsp caster sugar
- 1 tbsp balsamic vinegar
- 1 cup pitted black olives
Method
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Step 1Trim fat from chicken thighs. Season well with salt and pepper, then lightly dust with flour. Heat half the oil in a large lidded casserole dish over medium heat. Brown chicken well, then remove and set aside.
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Step 2Add remaining oil and cook onion, celery, carrots and garlic for 5 minutes until starting to soften.
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Step 3Add mushrooms and cook for a further 2 minutes. Pour in white wine and allow to bubble up and reduce for 1 minute. Add tomatoes, pasta and herbs. Bring to the boil, then stir through sugar and balsamic. Season well with salt and pepper. Return chicken to the pan with the olives. Cover with lid, reduce heat and simmer for 30 minutes. Remove lid and check for seasoning. If sauce is a little thin, remove chicken to a plate, then increase the heat and allow sauce to simmer, uncovered, for 5-10 minutes until rich and thick. Return chicken to sauce just prior to serving.
Recipe Notes
- Serve chicken cacciatore with pasta or mashed potato, and some steamed veggies or even a salad.
- I used skinless chicken thighs but you could also use bone-in thighs with the skin if you prefer. Drumsticks would also work well.
- Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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