Plain flour, for dredging
Salt and black pepper
8 chicken thighs, skin-on, bone-in
1 tbsp olive oil
½ onion, chopped
1 green pepper, chopped
3 garlic cloves, crushed
1 x 400g tinned 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
FUN FACT: 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.