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Chicken Cacciatore

Spice up your weekly menu with our take on Chicken Cacciatore.


  • 2 tbsp olive oil
  • 6 chicken thighs, skin on
  • 1 onion, chopped
  • 200g button mushrooms, trimmed and halved
  • 2 cloves garlic, crushed
  • 2 tsp rosemary chopped
  • 1/2 cup red wine
  • 400g Ardmona Diced Tomatoes
  • 2 tbsp capers
  • 1 cup kalamata olives, pitted
  • 2 tbsp oregano


  1. Heat half the oil in a shallow fry pan over high heat. Add half the chicken and cook both sides for 5 minutes or until golden. Repeat with the remaining chicken. Set aside.
  2. Add the remaining oil to the pan and heat over medium heat.
  3. Add onions and cook for 3 to 4 minutes or until translucent.
  4. Add mushrooms and cook for 2 to 3 minutes.
  5. Add garlic, rosemary and chicken, cook for 3 minutes.
  6. Pour over wine and Ardmona tomatoes and stir to combine.
  7. Cook, covered turning occasionally for 20 minutes or until the chicken is cooked through and sauce has thickened slightly.
  8. Stir olives, capers and half the oregano. Remove from heat.
  9. To serve, sprinkle with remaining oregano leaves.
Chicken Cacciatore

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