chicken cacciatore recipe

Chicken Cacciatore

This is a very easy chicken dish that uses few ingredients but packs maximum flavour! It is a personal favourite!

Course Main Course
Cuisine Italian
Keyword chicken, chicken cacciatore
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Author Paris B


  • 6 pieces Chicken legs, bone-in, skin on. Separate drumsticks and thighs You can use all drumsticks or all thighs if you prefer but adjust number of pieces accordingly
  • 2 tins Peeled or Chopped Tomatoes
  • 1 large yellow onion , thinly sliced
  • 2 Bell Peppers (Capsicum), Red and/or Yellow
  • 5 cloves Garlic, diced
  • 2 Bay Leaf
  • 3 sprigs Fresh rosemary (optional)
  • 300 ml Chicken stock or just water if stock is not available
  • Salt and Pepper to taste
  • 3-4 tbsp Olive Oil for frying


  1. Preheat oven to 180°C

  2. Season chicken pieces with salt and pepper.

  3. Heat oil in a Dutch oven or high-sided pot. When hot, place chicken pieces skin side down and fry for a few minutes, turning occasionally, until browned. Work in batches so you don't over-crowd your pot. Place browned chicken pieces aside.

  4. In the same pot, fry onions, garlic and bell peppers until softened.

  5. Add tinned tomatoes (break up the whole tomatoes) and bring to a simmer. Add stock or water, bay leaf and rosemary. Taste and season with salt and pepper to taste. 

  6. Return chicken pieces and any juices to the tomato mixture, and nestle chicken pieces in the tomato mixture. 

  7. Place pot uncovered into oven for about 30 minutes until chicken is cooked. Any exposed chicken skin will crisp and brown which is lovely, and the sauce will thicken a little. Serve immediately or let cool and freeze into individual portions.