4 85 mins
Print Recipe

Chicken Cacciatore


  • 1/4 cup olive oil
  • 8 chicken thigh cutlets, trimmed
  • 2 medium onions, finely chopped
  • 1 medium red capsicum, seeded, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 4 garlic cloves, crushed
  • 1/4 cup red wine
  • 1 can Ardmona Rich & Thick Classic Diced Tomatoes 410g
  • 1 1/2 cups chicken stock
  • 1 tbsp chilli sauce
  • 2 tsp brown sugar
  • 1 tsp dried oregano
  • 8 sprigs thyme, leaves picked, plus extra leaves to serve
  • 2 sprigs rosemary
  • 1/2 cup mixed olives


  1. Heat half olive oil in a large, lidded frying pan on high. Season chicken with salt and pepper. Add to pan in 2 batches and cook 3-4 minutes each side until well browned. Transfer to a plate. Drain off pan juices.
  2. Heat remaining oil in same pan on high. Sauté onion, capsicum, carrot, celery and garlic 2-3 minutes until vegetables begin to soften.
  3. Deglaze pan with red wine, before stirring in tomatoes, stock, chilli sauce, brown sugar, oregano, thyme leaves, rosemary sprigs and seasonings.
  4. Return chicken to pan. Simmer, partially covered, 35-40 minutes. Stir in olives. Simmer 10 minutes more. Serve sprinkled with extra thyme leaves.

Tip: Water can be used instead of chicken stock.

Chicken Cacciatore

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