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Chicken and pepper cacciatore recipe

107 ratings

The whole family will love this Italian-influenced chicken dish. The sweetness of the cherry tomatoes, peppers and red onions balances beautifully with the tangy olives and aromatic rosemary. Add some chilli flakes for a bit of a kick. See method

Serves 4
15 mins to prepare and 50 mins to cook
533 calories / serving
Freezable
Dairy-free

Ingredients

3 tbsp olive oil
2 red onions, cut into wedges
3 peppers (a mix of red, orange and yellow) deseeded and cut into chunky strips
2 garlic cloves, chopped
1.5kg (3lbs) whole chicken, jointed into 8 pieces
800g (1 1/2lb) tinned cherry tomatoes
150ml (¼pt) hot chicken stock
pinch chilli flakes (optional)
2 sprigs rosemary, plus 1tbsp chopped rosemary, to serve
200g (7oz) pitted Kalamata olives
small handful fresh flat-leaf parsley, chopped, to serve

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2235kj
533kcal 27%
Fat
21g 30%
Saturates
4g 20%
Sugars
16g 18%
Salt
2.2g 37%

of the reference intake
Carbohydrate 18.6g Protein 63.4g Fibre 7.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Heat 2tbsp oil in a large frying pan over a medium heat. Add the onions and peppers and fry for 3-4 minutes or until slightly softened. Add the garlic and fry for 1 more minute. Tip the onion and pepper mix into a large ovenproof dish, set aside.
Drizzle the chicken pieces with the remaining olive oil, season well, then fry in the frying pan until golden-brown all over. Put the chicken on top of the peppers and onions in the ovenproof dish.
Pour the tinned cherry tomatoes, stock and chilli flakes (if using) into a pan, season well and warm through over a low heat. Pour the sauce around the chicken pieces and vegetables, then add the rosemary sprigs and bake, covered with foil, for 30 minutes.
Remove the foil, scatter with the black olives and bake for another 15 minutes or until the chicken is cooked. Cut into a thick section of the chicken to ensure it is cooked through with no pink showing.
Scatter with the chopped parsley and extra chopped rosemary, then serve.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.