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Chicken Cacciatore

Recipe: Chicken Cacciatore


  • 1kg Free Range Chicken Cutlets or Chicken Legs
  • 1 packet Free Range Bacon or Chorizo
  • 1/2 cup plain flour
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • half celery root, diced
  • 2 tsp Italian dried herbs
  • 1 red capscium, thinly sliced
  • 200g button mushrooms, sliced
  • 2 x 400g can diced tomatoes
  • 1/4 cup parsley, roughly chopped
  • 1 cup chicken stock
  • 1 cup green or black olives (or a mixture)
  • salt and pepper to taste


  • Lightly coat the chicken with flour,  Heat oil in large oven proof casserole dish over medium heat. Brown chicken in batches until golden on all sides and transfer to plate.
  • Add onions and bacon or chorizo and cook for 4 mins.  Add celery, carrot, capsicum, mushrooms and herbs to pan.  Cook for 6 mins until softened.
  • Stir in tomatoes, stock and season with salt and pepper.  Bring to the boil and then reduce heat.
  • Return chicken to the pan, cover and simmer for 45 mins or until chicken is cooked through.
  • Stir through olives and parsley and serve with rice or crusty bread.

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