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Recipe

Chicken Cacciatore

1 h 20 min · Serves 4 · Italian

Why make it

Bone-in chicken braised slowly with tomatoes, peppers, onion and herbs until the sauce turns rich and the meat falls off the bone. A one-pot Italian dinner that suits rice, bread or pasta.

Serves 4

You’ll need

  • 1.2 kg bone-in chicken pieces (thighs and drumsticks), skin…
  • 1 tsp fine salt, plus more to taste
  • ½ tsp black pepper, freshly ground
  • 3 tbsp olive oil
  • 1 large onion, sliced into half-moons
  • 1 green capsicum, cut into strips
  • 1 red capsicum, cut into strips
  • 200 g button mushrooms, quartered

+ 11 more in the full recipe
1

Step 1 of 10

Pat the chicken very dry with paper towels and season all over with the salt and black pepper. Dry skin browns better.
2

Step 2 of 10

Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken skin-side down in a single layer, working in two batches if needed.
3

Step 3 of 10

Sear without moving for 6 to 7 minutes until the skin is deep golden and releases easily, then turn and brown the other side for 3 minutes. Move the chicken to a plate and pour off all but 2 tablespoons of fat.
4

Step 4 of 10

Lower the heat to medium. Add the onion and both capsicums and cook, stirring, for 5 minutes until softened and lightly coloured at the edges.
5

Step 5 of 10

Add the mushrooms and cook for 4 minutes until they release their water and start to brown. Stir in the garlic and chilli flakes for 30 seconds until fragrant.

The last 5 steps are in the full recipe.

Cook’s tip

Keep the chicken skin above the sauce while braising so it stays browned rather than turning soft and pale.

Ready to cook?

Chicken Cacciatore

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 Get the full recipe