Chicken Cacciatore

Serves 6
Time 1 hour 30 minutes


6 bone-in chicken thighs

Salt & pepper

4 tbsp extra virgin olive oil 

½ red capsicum, chopped

½ green capsicum, chopped 

350g mixed mushrooms, chopped 

1 stem rosemary 

2 bay leaves

1 bunch sage

1 punnet baby capsicums

1 punnet baby roma tomatoes, halved  

1 x( 220g) jar mixed olives 

1 tsp dried oregano 

½ cup red pepper paste 

200ml red wine 

2 cups chicken stock 

400g chopped tomatoes 

1 bunch basil 


To serve

1 bunch parsley, chopped


Preheat oven to 180C fan-forced. 

Season both sides of the chicken with a good pinch of salt and pepper. 

Add a splash of extra virgin olive oil to a hot pan over medium heat, then add chicken skin side down. Brown on both sides. 

Add a splash of oil to a deep, hot pan. Add capsicums and mushrooms and sweat down for a few minutes. Add bay leaves, rosemary, sage and baby capsicums. 

Add olives, oregano and red pepper paste. Stir the red pepper paste through. 

Add red wine, stock, chopped tomatoes and basil. 

Place the chicken in a heavy-based pan, pour remaining oils from the frying pan over the chicken. Pour the capsicum mixture over the chicken. Place in the oven and cook for 1 hour or until the chicken is tender.