Chicken Cacciatore refers to a Italian meal prepared “hunter-style” with onions, herbs, usually tomatoes, bell peppers, and sometimes wine. A favourite is chicken but also rabbit and any other meat they have caught. It has been adapted over the years and I have seen it made in under 15 minutes. To have a lovely thick sauce, it needs to “blip” for at least 30 minutes to absorb the flavours and become excellent. Furthermore I add chillies to the recipe as it can keep the heat without everything being overpowered.
Chicken Cacciatore
Saw this on tv and changed the recipe to suit me. Totally gorgeous
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Servings: 4 People
Calories: 165kcal
Ingredients
Instructions
- Fry the onion and garlic in the oil until softened.1 large onion, 2 cloves garlic, 1 tsp olive oil
- Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.400 g tomato, 2 tbsp rosemary, salt, black pepper
- Heat oven to 180C/160C fan/gas 4.
- Boil a pan of salted water and cook the spaghetti according to instructions300 g spaghetti
- Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil on a bed of fluffy rice.4 large chicken, basil
Notes
This can be served with pasta, rice or veg. I have also tried this with mushrooms and Worchester sauce.
Nutrition
Calories: 165kcal | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 337mg | Fiber: 3g | Sugar: 5g
16 comments
When the weather turns, this is my go to recipe. It’s full of flavour and a mouth watering aroma. Everyone in the family loves it.
I served it over spaghetti, which soaked up the sauce beautifully. It’s a dish I’ll come back to whenever I need a comforting classic.
My family loved it, especially the chicken coated with the thick tomato sauce. I served it with roasted vegetables instead of spaghetti, and it paired beautifully.
Highly recommend it for an easy weeknight dinner.
As a beginner this recope was ideal. The steps were straightforward, and the result was fantastic.
I tried this Chicken Cacciatore recipe and was amazed by how simple and delicious it was. The combination of rosemary and basil added a fragrant, herby depth to the dish.
The chicken was tender, and the tomato-based sauce was rich and packed with flavour. I liked the touch of rosemary—it elevated the dish to another level.
I’ve made Chicken Cacciatore before, but this recipe was so straightforward and tasty. The combination of garlic, onions, and rosemary was aromatic and comforting. Baking the chicken with the sauce ensured it absorbed all the flavours.
I opted to serve it over fluffy rice instead of pasta, which worked wonderfully.
This Chicken Cacciatore recipe delivers a fresh and light flavour profile, perfect for those who prefer a less rich dish. The rosemary added a lovely herbal note, and the tomato sauce wasn’t too heavy.
I think the dish would benefit from some olives or capers for a salty, tangy kick, but as is, it’s a solid recipe.
This recipe was easy and quick to prepare, but I felt it needed an extra ingredient to make it shine. I followed the suggestion to add mushrooms, which complemented the dish nicely but perhaps some wine or stock would add extra depth.
This recipe is a winner for family meals.
As someone new to cooking, I found this recipe very manageable. The instructions were clear, and the end result was delightful.
This was lovely but next time, I might add some mushrooms as mentioned in the notes for a bit of extra texture.
Baking the chicken with the sauce kept it moist and full of flavour. I served mine over spaghetti as suggested, and it turned out to be a comforting meal.