Chicken Cacciatore
Chicken Cacciatore Recipe - This easy dinner recipe is simple to prepare and bursting with flavour. Chicken thighs are braised in a tomato sauce with basil, oregano, olives, onions and mushrooms. Perfect served with pasta, rice or mashed potatoes. This also freezes really well for a meal in a hurry.
Ingredients
- 900g Chicken thighs, bone in
- 1 tbsp Olive oil
- 200 g Onions Peeled and chopped into chunks
- 4 Cloves Garlic
- 400 g Tinned tomatoes
- 100 g Tomato paste or puree
- 250 g Mushrooms Chopped into medium chunks
- 250 g Carrots Peeled and chopped into chunks
- 75 g Olives Drained and chopped a little
- 1 tbsp Dried oregano
- 2 tbsp Sun dried tomato paste If you have it, don't worry if you'd prefer not to buy a whole tube
- Salt and pepper
- 30 g Fresh basil
Instructions
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Preheat your oven to 180c fan (or 160c conventional).
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Heat the oil in a pan brown off your chicken thighs in batches until golden all over.
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Remove pan from the heat and set the chicken aside.
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Pour a little more oil into the pan if required. Fry your onions and garlic until lightly browned and softened.
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Then add tinned tomatoes, tomato puree, mushrooms, carrots, olives, oregano, sun-dried tomato paste (if using) and salt and pepper. Give everything a good stir and and then add your chicken thighs back into the pan.
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Bring everything to the boil.
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Cover and place in the oven for 1 1/2 hours.
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Once the cooking time is complete, remove from the oven and remove any fat that has accumulated before stirring in some fresh basil.
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Enjoy!
Recipe Notes
- You can use skin on or off chicken thighs for this recipe, whichever you prefer. The skins can go a little soft in the slow cooker but they do keep the meat very tender.
- You can also use bone in or bone out chicken thighs, it's personal preference. Boneless are easier to eat, but I do think that bone in gives more flavour. If you use boneless you'll probably only need about 750g rather than 900g of bone in chicken thighs.