Chicken Cacciatore

Name: Chicken Cacciatore
Total time: 100 min
Yield: 4 servings
Ingredients: 800 g Chicken thigh fillets; 800 g Tinned chopped tomatoes; 250 g Mushrooms; 200 g Capsicum; 200 g Brown onion; 20 g Garlic; 50 g Tomato paste; 1 ea Crusty bread loaf; 30 ml Olive oil; 2 g Dried oregano

Thighs braised down slowly with tomatoes and mushrooms until the sauce goes glossy.

Serves 4 100 min 44g proteinKid-friendly

ChickenSlow cookItalianOne panFreezer friendly

Plan it this week

Ingredients

Chicken thigh fillets800 g
Tinned chopped tomatoes800 g
Mushrooms250 g
Capsicum200 g
Brown onion200 g
Garlic20 g
Tomato paste50 g
Crusty bread loaf1 ea
Olive oil30 ml
Dried oregano2 g

Method

Season the chicken thighs and brown them in the oil in a heavy pot, then set aside.
Cook the sliced onion, capsicum and mushrooms in the same pot for 8 minutes until softened.
Add the garlic and oregano for 1 minute, then stir in the tomato paste and cook for another minute.
Return the chicken, add the tinned tomatoes and 200ml water, and bring to a gentle simmer.
Cover and cook over low heat for 1 hour, then uncover for a final 15 minutes so the sauce thickens.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
Cannellini Bean Cacciatore
- 440 g Cannellini beans instead of Chicken thigh fillets
Skip browning the protein; add the drained beans with the tinned tomatoes and simmer uncovered for 25 to 30 minutes instead of 75, until the sauce is glossy.
Vegan
Cannellini Bean Cacciatore
- 440 g Cannellini beans instead of Chicken thigh fillets
Skip browning the protein; add the drained beans with the tinned tomatoes and simmer uncovered for 25 to 30 minutes instead of 75, until the sauce is glossy.
Gluten-free
- 250 g Instant polenta instead of Crusty bread loaf
Cook the polenta to the packet instructions in the last 10 minutes and serve the cacciatore spooned over it.