Chicken cacciatore

Chicken cacciatore

Based on 68 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

Preparation

30 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
2
chicken breasts (bone-in, skin-on)
½
onion
2 cloves
garlic
½
red bell pepper
½
green bell pepper
100 g
mushrooms
1 stalks
celery
1 sprigs
thyme
1 sprigs
rosemary
leaves
sage
1 tbsp
olive oil
1
bay leaves
1 tbsp
tomato paste
75 g
Kalamata olives
100 ml
red wine
150 g
canned tomatoes
salt
pepper
bread for serving
MetricImperial

Utensils

oven, 2 bowls, cutting board, knife, ovenproof pan, spatula

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-clean-mushrooms

How to clean mushrooms

how-to-cut-a-bell-pepper

How to cut a bell pepper

Nutrition per serving

Cal438
Fat23 g
Protein39 g
Carb12 g
  • Step 1/4

    Pre-heat oven to 180°C/350°F. Finely chop onion and garlic. Transfer to a bowl and set aside. Thinly slice red and green bell peppers, mushrooms and celery. Add to bowl. Remove thyme and rosemary leaves from stems, add sage and finely chop herbs together and set aside.
    • ½ onion
    • 2 cloves garlic
    • ½ red bell pepper
    • ½ green bell pepper
    • 100 g mushrooms
    • 1 stalks celery
    • 1 sprigs thyme
    • 1 sprigs rosemary
    • leaves sage
    • oven
    • 2 bowls
    • cutting board
    • knife

    Pre-heat oven to 180°C/350°F. Finely chop onion and garlic. Transfer to a bowl and set aside. Thinly slice red and green bell peppers, mushrooms and celery. Add to bowl. Remove thyme and rosemary leaves from stems, add sage and finely chop herbs together and set aside.

  • Step 2/4

    Heat oil in an ovenproof pan over medium-high heat and add chicken breasts skin side down. Add salt and pepper to taste and sear from both sides. Remove chicken from pan and set them aside. Add onion, garlic, and vegetables and sauté for approx. 3 min.
    • 1 tbsp olive oil
    • 2 chicken breasts
    • salt
    • pepper
    • ovenproof pan
    • spatula

    Heat oil in an ovenproof pan over medium-high heat and add chicken breasts skin side down. Add salt and pepper to taste and sear from both sides. Remove chicken from pan and set them aside. Add onion, garlic, and vegetables and sauté for approx. 3 min.

  • Step 3/4

    Add bay leaves and tomato paste and stir to combine. Add olives, then deglaze the pan with red wine. Add the canned tomatoes, then fill the tomato can about halfway with water and add to the pan. Add herbs. Nestle chicken back into the pan, covering with sauce. Season with salt and pepper.
    • 1 bay leaves
    • 1 tbsp tomato paste
    • 75 g Kalamata olives
    • 100 ml red wine
    • 150 g canned tomatoes
    • salt
    • pepper

    Add bay leaves and tomato paste and stir to combine. Add olives, then deglaze the pan with red wine. Add the canned tomatoes, then fill the tomato can about halfway with water and add to the pan. Add herbs. Nestle chicken back into the pan, covering with sauce. Season with salt and pepper.

  • Step 4/4

    Put the pan in the pre-heated oven and bake at 180°C/350°F uncovered for approx. 30 min. Enjoy with crusty bread!
    • bread for serving
    • oven

    Put the pan in the pre-heated oven and bake at 180°C/350°F uncovered for approx. 30 min. Enjoy with crusty bread!

  • Enjoy your meal!

    Chicken cacciatore

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!