Chicken cacciatore

Chicken cacciatore

Based on 17 ratings

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken breasts (bone-in, skin-on)
onion
4 cloves garlic
bell peppers (red, green)
200 g mushrooms
2 stalks celery
2 sprigs thyme
2 sprigs rosemary
3 leaves sage
2 tbsp olive oil
bay leaves
2 tbsp tomato paste
150 g Kalamata olives
200 ml red wine
300 g canned tomatoes
salt
pepper
bread for serving
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
438
Protein
39g
Fat
23g
Carb
12g

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.
  • 1 onion
  • 4 cloves garlic
  • 2 bell peppers
  • 200 mushrooms
  • 2 stalks celery
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 3 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.
  • 2 tbsp olive oil
  • 4 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.
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 150 Kalamata olives
  • 200 ml red wine
  • 300 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!