Chicken Cacciatore

9 Sep

I have a huge backlog of recipes that I’ve tried and photographed but for whatever reason (mainly laziness) haven’t blogged about. Which is a bit unfair because some of them are quite nice and worth possible entry in my fortnightly rotation. Like this chicken cacciatore recipe from Taste, which was very simple but tasty and creates leftovers for another day. I like the flavour that the anchovies add – there’s no obvious anchovy taste, just a kind of … pungency in the background (in a good way!).

I’ve resisted making it again primarily because I don’t keep white wine in the house, but I think I’ll try making it with chicken stock and see how I go. I used all chicken thighs instead of the mixture that the recipe recommended, but otherwise I kept pretty closely to it. The recipe serves 4 fairly decent sized portions.


  • 1 TBSP olive oil
  • 8 skinless chicken thigh fillets
  • 1 medium brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 anchovy fillets, chopped
  • 2 TBSP tomato paste
  • 1/2 cup dry white wine
  • 400g can diced tomatoes
  • 1 tsp caster sugar
  • 1/2 cup pitted black olives, halved
  • 1/3 cup finely chopped parsley leaves


  1. Heat oil in a large, deep frying pan over medium-high heat. Cook chicken in batches, for 5-7 minutes or until browned. Transfer to a plate.
  2. Add onion, garlic and anchovy to pan. Cook, stirring for 5 minutes or until onion has softened. Return chicken to the pan and add tomato paste. Cook, stirring for 1 minute. Add wine. Cook for 2-3 minutes or until liquid has reduced by half.
  3. Add tomato, sugar and 1/2 cup cold water. Bring to the boil then reduce heat to medium-low. Simmer, partially covered, for 35-40 minutes.
  4. Add olives and parsley. Season with salt and pepper. Cook, stirring for 2 minutes or until heated through.
Very Rough Nutritional Guide:
1 serve: 440 calories, 36% fat, 51% protein, 8% carbs, 5% alcohol 

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