Plain flour, for dredging
Salt and black pepper
8 chicken thighs, skin-on, bone-in
1 tbsp olive oil
½ an onion, chopped
1 green pepper, chopped
3 garlic cloves, crushed
1 x 400g tin of chopped tomatoes
½ tsp dried oregano
120ml white wine
200g mushrooms, quartered
Pasta, crusty bread or baked potatoes
- Combine the flour, salt and pepper in a plastic bag. Add the chicken thighs and shake until coated in flour.
- Heat the oil in a large pan (one with a lid) over a medium-high heat. Cook the chicken thighs for 2-3 minutes per side until browned all over, working in batches if necessary to avoid overcrowding the pan. Transfer the chicken to a plate and set aside. Discard all but one tablespoon of fat from the pan.
- Add the onion and pepper to the pan and cook for 4-5 minutes until slightly browned. Add the garlic and cook for one minute longer.
- Return the chicken to the pan and add the tomatoes, oregano and wine. Cover and simmer for 45 minutes over a medium-low heat.
- Add the mushrooms and some salt and pepper to taste. Simmer for 15 more minutes.
- Serve with pasta, crusty bread or baked potatoes.
Per serving: 432kcals, 16.9g fat (4.1g saturated), 10g carbs, 5g sugars, 53.7g protein, 2.7g fibre, 0.2g sodium
Chicken cacciatore means “hunter’s chicken.” This dish originates in Italy, where it was traditionally made with whatever meat was caught that day, often rabbit.
MAKE IT YOURS:
White wine is traditional in Northern Italy, and red in the South. You can use either or, if you prefer, use chicken stock. To make this dish coeliac-friendly, simply use gluten-free flour and serve with baked potatoes.