Chicken Cacciatore

Chicken Cacciatore

I have decided to share my chicken cacciatore recipe with you as it is one of my husband, Iwan’s personal favourites. I can perhaps make it a bit more often for us! And because we have decided that one day when we could afford an overseas holiday, we would first go to Italy, I even more dedicate this recipe to him! Ballismos Iwan!! And while writing ballismos I see in my head the picture how my beautiful husband always make the lovely jokes of doing all the different accents: Scottish(for his blood,) British (he have some British friends), Irish, American and so forth. And I absolutely loves it when he talks foreign! To Italy and Chicken Cacciatore! If you love cooking with tomatoes, or eating tomato dishes, then this one you would really enjoy! And if you love garlic (to keep you slim-he he) then this one is a must- cook- recipe. Personally I am very fond of tomato in dishes, and I am not quite sure why it is so. Maybe because I have read somewhere how healthy tomato is, I am not exactly sure. I remember coming across a chicken caccia tora recipe- not this one- while still working at Augusta Kleinbosch Guest Farm. Again I mention them. While working there I could explore a lot with recipes. We didn't have a set dinner menu, we changed every day. And perhaps that is why I could experience so many different things. I can definitely recommend a place to work with where you have freedom. It makes you explore more and more. After leaving them I just didn't come across such a lovely working environment with so much freedom. I quickly get boring after repeating the same old recipes over and over in a la carte environment. Back to the chicken cacciatore, I used to make mine with chicken breast fillet- just something personal I guess. No, not I guess. I actually know the true reason but would not tell. It is from childhood manners at the dinner table. And a comment my dad used to make when I eat pieces of chicken. And my husband Iwan totally agree and also mocks me! The choice of chicken to use- it is absolutely up to you. And remember to use the fresh basil and parsley herbs. Oh how I miss St Omer Nursery now for the picking anything I want to cook with. If you can get your hands on a bottle of Sangiovese, then I will recommend this classic red wine as the best pairing for Chicken Cacciatore.

Welcome to Smoking Chimney, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website,, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.

Serves: 4 Prep time: 30 Minutes Cook time: 80 Minutes Ready in: 110 Minutes

Nutrition: Calories 233 Carbs: 10g Protein: 34.7g Fat: 7g

30 ml olive oil
1.5 kg chicken pieces
1 medium onion, finely chopped
1 clove garlic, crushed
125 ml dry white wine
22.5 ml vinegar
1 x 410 g can of chopped tomatoes
15 ml tomato paste
5 ml finely chopped fresh basil
5 ml sugar
3 anchovies, finely chopped
60 ml milk
60 g dark olives, halved and pitted
15 ml finely chopped fresh parsley

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Heat the oil in a large saucepan.
Cook the chicken until light brown in colour.
Place the chicken in a sprayed, ovenproof dish.
Add the onion and the garlic to the pan and cook until the onion is soft, light and glossy.
Add the wine and vinegar and bring to a boil.
Reduce until half.
Add the stock and stir over high heat for 2 minutes.
Add the tomatoes together with the tomato paste, basil and sugar.
Cook further for a few minutes- 3 minutes.
Pour the tomato mixture over the chicken pieces and cover.
Cook in oven for 1 hour at a moderate temperature.
Keep the pan as it is until later for the anchovies.
Soak the anchovy in the milk for 5 minutes, then drain on absorbent paper.
Heat the pan that you kept out, add the anchovies, olives and parsley and cook for 1 minute.
Pour over the chicken pieces and sprinkle with extra chopped parsleyAdd extra garnish with a lovely thyme sprig .
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