Chicken Cacciatore

This is a traditional Italian recipe in which the chicken is flavoured with garlic, tomatoes and basil.

Preparation time: 15 minutes
Cooking time: about 1 hour
Oven: 160ºC, 325ºF, Gas Mark 3


2kg chicken or 4 large chicken portions (I use all chicken thighs)
3 tbsps olive oil
2 large onions, peeled and sliced
2 cloves garlic, peeled and crushed
1 x 425g can chopped tomatoes
2 tbsps chopped fresh parsley or 1 tbspn dried parsley
1 tsp dried basil
1 tbspn tomato purée, optional (concentrado de tomate)
150ml red wine
salt & freshly ground black pepper


Cut the chicken into 8 pieces (or halve the portions) and remove the skin (I don’t!).

Heat the oil in a pan and fry the chicken pieces until browned all over.  Reserve.
Chicken Cacciatore 1Chicken Cacciatore 2

Add the onions and garlic to the pan and fry until golden brown.
Chicken Cacciatore 3

Add the tomatoes with their juice, the parsley, basil, tomato purée (if using) and wine, then bring to the boil.  Add plenty of salt and pepper.
Chicken Cacciatore 4 Chicken Cacciatore 5

Replace the chicken, cover the casserole and either cook in a preheated oven for about 1 hour (or until tender), or simmer gently on the hob.
Chicken Cacciatore 6 Chicken Cacciatore 8 Chicken Cacciatore 7

Adjust the seasoning and serve very hot with pasta.