Chicken Cacciatore

As the cooler months descend, I often turn my focus to hearty casseroles and one-pan bakes, like this Chicken Cacciatore. Here, I have reimagined the Italian classic as a low-carb winner. The carb lovers in your life will enjoy this with rice or crusty bread to mop up the sauce.

aka Hunter’s Chicken

Did you know that "cacciatore" translates to "hunter" in Italian? I didn’t! The dish is believed to have originated from Italian hunters preparing meals with freshly caught game, often simmered in a rich tomato sauce with vegetables and herbs. While the exact origins are unknown, it seems to have originated in central Italy, particularly in central regions of Tuscany and Umbria, where hunting was popular.

Another ‘use what you have’ meal

Chicken Caccatorie is a super versatile dish. With the lovely tomato base, you can use virtually any vegetables you have and end up with a satisfying and nutritious meal. I love this recipe's combination of capsicums, carrots, cherry tomatoes, olives, and parsley, but it also works well with mushrooms, eggplant, or potatoes. Changing the herbs also gives it a different flavour; options to experiment with include basil, oregano and thyme.

This recipe is hearty comfort food at its best!

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Chicken Cacciatore

Yield: 6

Author: Lee Newcombe

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Celebrate the cooler months with this classic one-pan meal! It is quick and easy to prepare and full of flavour.

Ingredients

• 1.5 kg chicken thigh fillets, well seasoned and trimmed
• 2 tbsp olive oil
• 1 large red onion, roughly chopped
• 2 cans chopped tomatoes
• 2 garlic cloves, chopped
• 1 large red capsicum, deseeded, chopped
• 1 large yellow capsicum, deseeded, chopped
• 1 large carrot, peeled, chopped
• 1 cup white wine
• 1 cup chicken stock (I use the Massel powder and add water)
• 1 punnet grape/cherry tomatoes
• 1/2 cup pitted kalamata olives
• 2 tbsp chopped fresh parsley leaves, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet or cast-iron wide-based pan. Add the chicken and cook the chicken for a few minutes on each side until browned. Set aside.
2. Add the remaining 1 tbsp oil to the pan. Add the onion and cook, stirring, for 2-3 minutes or until just beginning to soften.
3. Add the capsicum and carrot and cook for 2 minutes. Add wine and simmer for 5 minutes or until the liquid has reduced by half. Add the chopped tomato and garlic.
4. Return the chicken to the pan. Add the stock, grape tomatoes, and the olives. Bring to the boil. Reduce the heat, cover and simmer for 20 minutes. Uncover and simmer for a further 20 minutes or until the liquid has reduced and the sauce has thickened. Sprinkle over the parsley and serve. My carb lovers enjoyed this with rice. Crusty bread would work well, too, to mop up the sauce.
5. Enjoy :)