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Chicken cacciatore

Australian Gourmet Traveller recipe for chicken cacciatore.

By Lisa Featherby
  • 30 mins preparation
  • 1 hr cooking
  • Serves 4 - 6
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Chicken cacciatore
Italy's hunter-style chicken is made the nation over in nearly as many variations as there are cooks. It usually includes wine - often white, sometimes red - and sometimes tomatoes. If your chicken has a good amount of fat on it you won't need to add any oil to the pan when you brown it before braising.


  • 1 chicken (about 1.8kg), jointed
  • 1 onion, coarsely chopped
  • 8 garlic cloves, thinly sliced
  • 350 ml dry white wine
  • 2 fresh bay leaves
  • 2 tbsp coarsely chopped oregano
  • 250 gm (about 1 punnet) grape tomatoes
  • 400 gm canned whole tomatoes
  • 1 cup black olives


  • 1
    Heat a large non-stick frying pan over medium-high heat, add chicken pieces and fry, turning occasionally, until golden (6-9 minutes). Transfer to a plate and set aside.
  • 2
    Add onion to pan and sauté until tender (5-7 minutes), then add garlic and cook until just tender (1-2 minutes). Add wine, bring to the boil, then return chicken to pan with remaining ingredients and simmer over medium-low heat until chicken is cooked through (1 hour).
  • 3
    Serve cacciatore hot with crusty bread and a crisp green salad.


Drink Suggestion: Pale, dry rosato. Drink suggestion by Max Allen