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Chicken Cacciatore

Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Servings 4


  • 1.2 kg chicken thighs or jointed chicken
  • 1 large glass red wine
  • Salt
  • Pepper
  • 2 Bay Leaves
  • 2 sprigs fresh rosemary
  • 3 cloves garlic (1 crushed, 2 sliced)
  • flour (for dusting)
  • olive oil
  • 1 tbsp capers
  • 1 handful olives (pitted)
  • 2 tins Plum Tomatoes


  • Season the chicken thighs with salt and pepper and place in a bowl.
  • Add the wine, rosemary, bay leaves and 1 garlic clove (crushed) on top of the chicken and marinate in the fridge for at least one hour but preferably overnight.
  • Remove the chicken from the marinade and pat dry. Dust the chicken with flour.
  • Preheat the oven to 180 Celsius
  • Heat the olive oil in an ovenproof pan and fry the chicken skin side down until the skin is brown.
  • Add the sliced garlic and fry for another minute.
  • Add the tins of tomatoes, the olives, capers and reserved marinade to the pan. Bring to the boil and then move to the oven.
  • Bake in the oven for 90 minutes, checking frequently and adding water if necessary.
  • Skim the excess fat from the top of the sauce, then season with salt and pepper and stir.
  • Serve with buttered pasta or crusty bread.