Cacciatore chicken

    1 hour 50 min

    This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal. Use a variety of chicken thighs and drumsticks if it's easier for you.

    7 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 whole roasting chicken, cut in quarters
    • 1 large onion, sliced
    • 225g fresh mushrooms, quartered
    • 1 pinch salt
    • 1 pinch freshly ground black pepper
    • 4 cloves garlic, sliced
    • 3 sprigs fresh rosemary
    • 1 teaspoon dried oregano
    • 1/2 teaspoon red chilli flakes, or to taste
    • 250ml tomato passata or sieved tomatoes
    • 125ml water
    • salt and freshly ground black pepper to taste
    • 2 red peppers, sliced
    • 2 green peppers, sliced

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat the oven to 180 degrees C / Gas 4.
    2. Heat olive oil in a large casserole pot over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
    3. Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, chilli flakes, oregano, tomato passata and water.
    4. Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked onions and mushrooms. Add more salt and pepper. Place pepper slices on top of the chicken.
    5. Cover and cook in the preheated oven for 1 hour 15 minutes.

    See it on my blog

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    Reviews in English (164)


    I will usually never try a recipe unless there are pages of reviews but I was in the mood for this dish so I decided to go for it. I was NOT disappointed! The only thing I will change next time is to spice it up A bit. Maybe season the chicken with some adobo before browning and add a bit more salt and pepper to the sauce. It wasn't bland but It was "mild". If you are like me and need tons of flavor then add some extra spices otherwise the dish is delicious as is.  -  06 Mar 2012  (Review from Allrecipes US | Canada)


    excellent and really easy i only like breast so i used breasts halved and i have made variations in this dish added some cherry tomatoes , to nights has carrots  -  30 Mar 2012  (Review from Allrecipes US | Canada)


    Fantastic! My only variations are to use 8 large chicken thighs (skin on to reduce prep and cleanup time), substitute a dry red wine for the water, and use 1 ¼ cup of Barilla Marinara for the tomato sauce. NOTE: after browning all the thighs, it’s a good idea to drain most of the fat before proceeding. I serve over buttered wide egg noodles.  -  27 Sep 2012  (Review from Allrecipes US | Canada)