Chicken Cacciatore
Thighs braised down slowly with tomatoes and mushrooms until the sauce goes glossy.
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.
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- Chicken thigh fillets · 800 g
- Tinned chopped tomatoes · 800 g
- Mushrooms · 250 g
- Capsicum · 200 g
- Brown onion · 200 g
- Garlic · 20 g
- Tomato paste · 50 g
- Crusty bread loaf · 1 item
- Olive oil · 30 ml
- Dried oregano · 2 g