Chicken cacciatore


Preparation time: 20 minutes

Cooking time: 40 minutes

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Serves: 6 people

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  1. Drizzle the oil into a large casserole dish and set it over a medium-high heat. Add the chicken and brown it all over, then remove to a side plate. Add the onion, carrot, celery and seasoning to the dish, then add the chopped bacon, reduce the heat to low and cook for 6 to 8 minutes, until the vegetables have softened. Add the mushrooms and garlic and cook for 1 or 2 minutes more.
  2. Return the chicken to the pan, add the wine and cook for 1 to 2 minutes. Pour in the tomatoes, passata, stock, balsamic vinegar and herbs. Bring to the boil, then reduce the heat and cook for a further 18 to 20 minutes. Check the seasoning and add more if required.
  3. Transfer the chicken to a serving dish and raise the heat to reduce the sauce for a further 5 minutes, then pour it over the chicken. Garnish with fresh herbs and serve with some warm pasta, steamed potatoes or rice.

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