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chicken cacciatore
5 from 1 vote

Chicken Cacciatore

This braised chicken dish is filled with Mediterranean flavours and can be served on its own or on top of pasta or rice for a heartier meal.

Course Dinner, Main Course
Cuisine Italian
Keyword Chicken, Italian, Vegetables
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4 people
Author Fraiche


  • 8 chicken thighs, bone in skin on
  • 1 medium yellow onion diced (2 cups diced)
  • 3 cloves garlic, crushed
  • 8 oz sliced white or brown mushrooms (3 cups)
  • 1 yellow or orange pepper, cut into 1" pieces
  • 1 teaspoon dried oregano
  • 1 cup red wine (or vegetable or chicken stock)
  • 796 ml can diced tomatoes
  • 156 ml can tomato paste
  • 5 sprigs thyme (extra for garnish)
  • 1/2 cup pitted Kalamata olives
  • salt and pepper to taste
  • chopped flat leaf parsley / extra thyme for garnish (optional)


  1. Season the chicken on both sides with salt and pepper. In a large frying pan or Dutch oven (with a lid) over medium heat, place the chicken skin-side down and browned on each side, about 4 minutes per side.  Remove from the pan and set aside. 

  2. In the same pan over medium heat, add the onion and cook until soft and transparent, 3-4 minutes.  Add the garlic and mushrooms and cook until the mushrooms are soft, 3-5 minutes. Add the bell pepper and oregano and wine or stock and cook until the stock or wine has reduced by half.   

  3. Add the diced tomatoes, tomato paste, thyme, olives and browned chicken, gently stir to combine, reduce to a simmer and cover. Cook for around 45 minutes or until the chicken is tender

  4. Season to taste with salt and pepper, garnish with chopped parsley or extra sprigs of thyme and serve on its own or with pasta or rice.