Chicken cacciatore

Chicken cacciatore



  • 1 kg chicken thighs and legs, bone in
  • 1/3 cup flour
  • Salt and pepper
  • 2 tablespoons oil
  • 25g butter
  • 1 onion, medium dice
  • 200g button mushrooms, sliced
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 400g tin whole tomatoes, strained and roughly chopped
  • 1 cup white wine (I used a cleanskin Semillon)
  • 3-4 sprigs lemon thyme
  • 12 whole Kalamata olives


Preheat oven to 190C.

Heat a large frying pan until hot.

Mix flour, salt and pepper in a bowl and dredge chicken pieces in the flour mixture, shaking off excess flour.

Add oil to frying pan followed by chicken and brown. Remove to a plate and keep until needed.

Turn heat down to medium, add butter, and once melted add onion, mushrooms and garlic. Saute for 5 minutes, season with a little salt and pepper then add tomato paste.

Stir to combine and cook for 4-5 minutes.

Add diced tomatoes followed by white wine and stir to combine.

Bring to the boil, add lemon thyme and olives then place chicken pieces on top, cover frying pan with a lid or foil and place in the oven to cook for one hour.

After one hour, remove the lid/foil, turn up the heat to 210C and continue for a further 30 minutes. Remove from oven, and serve.


  • If you dont have an ovenproof frying pan, you can transfer the chicken and sauce to a casserole dish with a lid.
  • You can remove the chicken skin before cooking if you want to decrease the amount of fat in the recipe.
  • Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.

Serving Suggestions


Leave A Comment