Cacciatore Chicken Recipe

Cacciatore Chicken Recipe

Cacciatore Chicken Recipe

This is my version of the famous Italian classic chicken recipe – best made in the autumn when there’s a glut of red, ripe, full-flavoured tomatoes, but it’s still good in winter, as there are some well-flavoured varieties available. Either way, the tomatoes need to be very red and ripe.


  • 1.35 kg chicken
  • 1 tablespoon olive oil
  • 2 large onions peeled and thickly sliced
  • 700 gm ripe tomatoes
  • 2 large cloves garlic, peeled and crushed
  • 1 tablespoon tomato purée
  • 1 tablespoon fresh rosemary leaves finely chopped
  • 1 bay leaf
  • 275 ml dry white wine
  • 1 tablespoon white wine vinegar
  • Salt and freshly milled black pepper


First of all heat the oil in the casserole over a high heat and season the chicken joints with salt and pepper. Then, when the oil gets really hot and begins to simmer, fry the chicken joints. Each joint needs to be a lovely golden-brown in colour all over.

Now, add the onions, turn the heat down to medium and cook for 10 minutes, or until they have softened and are brown at the edges. Skin the tomatoes. To remove the skin, pour boiling water over them and leave them for exactly 4 minutes. In the meantime, fry the onions till they are brown and add garlic to the casserole. Let this cook for about 1 minute, and then add the tomatoes, tomato purée, rosemary, bay leaf, white wine and white wine vinegar.

Now, add some seasoning and bring it to a boil, and then let it bubble till it reduces to about half its original volume, which will take about 20 minutes. Now, add the chicken pieces and stir them around a bit, then put the lid on and allow to simmer gently for 40 minutes, until the chicken joints are cooked through. This is good served with noodles, rice or a simple vegetable.

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