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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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