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Greatest plates · Main
Chicken Cacciatore
Hunter's chicken: thighs braised in tomato with mushrooms, capsicum and olives until the sauce is thick enough to coat a spoon. One pan, almost no knife work, and better the next day.
Serves 4Prep 15 minCook 45 minChicken
Containsno known allergens identified
Protein 31%Carbs 13%Fat 56%
About 496 kcal a serve — 37 g protein, 16 g carbs, 30 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Brown the chicken properly, in batches
SearSeason the chicken and brown it hard in the oil in a wide pan, in two batches, about 4 minutes a side. Set it aside. The browned bits stuck to the pan are the sauce, so let them form.
In the wide panSear →
10 min
Onion, capsicum, then the mushrooms
VegIn the same pan, cook the onion and capsicum until softening, then the mushrooms until they have released their water and it has cooked away again. Add the garlic for the last minute.
In the wide panVeg →
10 min
Wine, and scrape the pan
DeglazePour in the wine and scrape the base of the pan clean while it bubbles away to almost nothing.
In the wide panDeglaze →
3 min
Tomato, herbs, and a slow uncovered simmer
BraiseStir in the tomato paste, passata, oregano, thyme and bay, return the chicken with any juices, and simmer uncovered for 30 minutes. Uncovered matters — that is what thickens it. Add the olives for the last 5 minutes so they keep their shape.
In the wide panBraise →
30 min
Bay out, parsley over
FinishPull out the bay leaves, taste for salt and scatter the parsley over.
In the wide panFinish →
2 min
Cook's noteSoft polenta is the classic partner, but crusty bread or plain rice does the same job of catching the sauce. Chicken drumsticks or bone-in thighs work too — give them 45 minutes instead of 30.
Estimated per serve
496 kcal · 37 g protein · 16 g carbs · 30 g fatestimates, within ~10%
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