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Chicken cacciatore recipe

57 ratings

This tasty chicken cacciatore recipe is inspired by the classic Italian dish, traditionally enhanced with tangy tomatoes, onions and earthy mushrooms. We've used chicken legs for extra flavour and a little rosemary and bay leaves to bring the whole dish together. Ready in just over 1 hour, it's a wonderfully cosy dinner for the whole family to enjoy. See method

Serves 4
20 mins to prepare and 50 mins to cook
181 calories / serving
Freezable
Healthy

Ingredients

4 chicken legs
25ml olive oil
20g unsalted butter
1 Redmere Farms onion, finely sliced
2 garlic cloves, minced
400g (13oz) chopped tomatoes
100ml red wine
100g Redmere Farms mushrooms, finely sliced
sprigs of rosemary, to garnish
1 bay leaf
salt
black pepper

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
755kj
181kcal 9%
Fat
10g 13%
Saturates
3g 16%
Sugars
4g 4%
Salt
0.3g 5%

of the reference intake
Carbohydrate 4.3g Protein 15.5g Fibre 1.7g

Method

Heat the olive oil and butter in a large casserole dish over a moderate heat until melted. Season then sear the chicken legs until golden in colour all over. Remove using tongs and drain on kitchen paper.
Lower the heat a little and add the onion, garlic and sliced mushrooms, stirring occasionally until the onion has softened but not coloured. Add the tomatoes, wine, bay leaf and seasoning. Bring to the boil, then reduce to a simmer. Add the chicken legs back to the casserole dish, cover and simmer for 25-30 minutes.
Remove the cover and simmer for a further 10 minutes until the chicken is cooked. Cut into a thick part of the leg to check that the chicken is cooked through with no pink showing. Check the seasoning then allow to stand for 5 minutes. Garnish with sprigs of rosemary before serving from the casserole dish.

See more Italian recipes

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