chicken cacciatore

Name: chicken cacciatore
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 8 bone-in, skinless chicken thighs, about 1.2 kg; 1 tablespoon olive oil; 1 large onion, thinly sliced; 2 red peppers, deseeded and sliced; 250 g chestnut mushrooms, thickly sliced; 3 cloves garlic, finely chopped; 2 tablespoons plain flour; 400 g tin chopped tomatoes; 250 ml chicken stock; 150 ml dry red wine; 2 tablespoons tomato purée; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 bay leaf; 75 g pitted black olives; 1 tablespoon flat-leaf parsley, chopped; ½ teaspoon fine salt, plus extra if needed; ¼ teaspoon black pepper; 1 teaspoon lemon juice

Tender chicken thighs slowly braised in a rich Italian-style tomato sauce with peppers, mushrooms, olives and herbs. Serve with crusty bread, pasta or creamy polenta to soak up the sauce.

Instructions

Heat the olive oil in a large frying pan over a medium-high heat. Season the chicken thighs with the salt and black pepper, then brown them in batches for 2–3 minutes on each side. Transfer the chicken to the slow cooker; it does not need to be cooked through at this stage.
Add the onion, peppers and mushrooms to the frying pan and cook for 4–5 minutes, stirring, until beginning to soften. Add the garlic and cook for 30 seconds.
Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the red wine gradually, scraping up any browned bits from the pan, then stir in the chopped tomatoes, chicken stock, tomato purée, oregano and basil.
Pour the sauce and vegetables over the chicken in the slow cooker. Add the bay leaf and cover with the lid.
Cook on low for 6 hours, or until the chicken is tender and cooked through. Stir in the olives for the final 20 minutes.
Remove the bay leaf, taste and adjust the seasoning. Stir in the lemon juice and scatter over the parsley before serving.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Sharp knife
Chopping board

Swaps and substitutions

Dry red wine → Additional chicken stock
Use 150 ml extra stock for a wine-free version.
Bone-in, skinless chicken thighs → Boneless, skinless chicken thighs

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Slow cooker

Tags: Slow cooker, Chicken, Italian, Family meals, One-pot meals, Freezer friendly

chicken cacciatore

Tender chicken thighs slowly braised in a rich Italian-style tomato sauce with peppers, mushrooms, olives and herbs. Serve with crusty bread, pasta or creamy polenta to soak up the sauce.

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Sharp knife
Chopping board

Ingredients

8 bone-in, skinless chicken thighs, about 1.2 kg
1 tablespoon olive oil
1 large onion, thinly sliced
2 red peppers, deseeded and sliced
250 g chestnut mushrooms, thickly sliced
3 cloves garlic, finely chopped
2 tablespoons plain flour
400 g tin chopped tomatoes
250 ml chicken stock
150 ml dry red wine
2 tablespoons tomato purée
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
75 g pitted black olives
1 tablespoon flat-leaf parsley, chopped
½ teaspoon fine salt, plus extra if needed
¼ teaspoon black pepper
1 teaspoon lemon juice

Substitutions

Dry red wine → Additional chicken stock (Use 150 ml extra stock for a wine-free version.)
Bone-in, skinless chicken thighs → Boneless, skinless chicken thighs (Use about 900 g and begin checking for tenderness after 5 hours.)
Black olives → Green olives (Use the same quantity if preferred.)

Instructions

Heat the olive oil in a large frying pan over a medium-high heat. Season the chicken thighs with the salt and black pepper, then brown them in batches for 2–3 minutes on each side. Transfer the chicken to the slow cooker; it does not need to be cooked through at this stage.
Add the onion, peppers and mushrooms to the frying pan and cook for 4–5 minutes, stirring, until beginning to soften. Add the garlic and cook for 30 seconds.
Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the red wine gradually, scraping up any browned bits from the pan, then stir in the chopped tomatoes, chicken stock, tomato purée, oregano and basil.
Pour the sauce and vegetables over the chicken in the slow cooker. Add the bay leaf and cover with the lid.
Cook on low for 6 hours, or until the chicken is tender and cooked through. Stir in the olives for the final 20 minutes.
Remove the bay leaf, taste and adjust the seasoning. Stir in the lemon juice and scatter over the parsley before serving.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep refrigerated for up to 3 days. Defrost: Defrost frozen portions in the refrigerator overnight. Reheat thoroughly until piping hot before serving, and do not refreeze after reheating.

Reheat on the hob or in the microwave until piping hot throughout, stirring the sauce and checking that the chicken is steaming hot. Reheat only once.

Shred leftover chicken into the sauce and serve it with pasta, baked potatoes or crusty bread. It can also be used as a filling for toasted sandwiches.

Allergen information

Contains wheat in the plain flour and may contain sulphites from the wine. Check labels on stock and olives for additional allergens.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

chicken cacciatore

Instructions

Equipment needed

Swaps and substitutions

chicken cacciatore

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Storage and leftovers

Allergen information

My private notes

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