Quick chicken cacciatore

Yummy Quick chicken cacciatore Recipe

Traditional chicken cacciatore is a fast, flavoursome dinner idea.
Quick chicken cacciatore
Prep Time : 0:05 | Cook Time : 0:25 | Total Time : 0:30 | Serving : 4 person.


  • 1 tbs olive oil

  • 4 Lilydale Free Range Chicken Thighs

  • 1 onion, chopped

  • 2 garlic cloves, crushed

  • 2 tsp chopped rosemary leaves

  • 1 red capsicum, cut into strips

  • 1 cup (120g) pitted green olives

  • 1 cup (250ml) red wine

  • 400g can chopped tomatoes

  • 1 tbs chopped flat-leaf parsley leaves

  • 1 cup (170g) instant polenta, cooked to packet instructions (optional)


  • Step 1

    Heat oil in a large, deep frypan over medium heat. Pat the chicken dry with paper towel, then season and place, skin-side down, in the pan. Cook for 4 minutes or until skin is golden, then turn and cook for a further 1 minute or until browned. Transfer to a plate.

  • Step 2

    Return the pan to medium heat with the onion and cook, stirring, for 2 minutes or until softened. Add the garlic and rosemary, then cook for a further 1 minute or until fragrant. Add the capsicum, olives and red wine, then cook for 3-4 minutes until the liquid is reduced by half. Add tomato, then return the chicken, skin-side up, to the pan. Bring to a simmer and cook for 12 minutes or until chicken is cooked through.

  • Step 3

    Garnish with parsley and serve with polenta, if desired.

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