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Chicken Cacciatore

By Andrea Olden Chicken cacciatore, also commonly known as Hunter chicken is an easy and delicious meal for winter.
  • Difficulty Moderate
  • Prep time 20 mins
  • Cooking time 30 mins
  • Serves

4 chicken drumsticks
4 chicken thighs, trimmed 
¼ cup flour
2 tbsp olive oil
2 cloves garlic
1 large brown onion, finely chopped
2 x 400g tinned crushed tomatoes
½ cup red wine
~20 pitted kalamata olives
handful flat-leaf parsley or basil, chopped
pepper, to season


Step 1. Toss the chicken pieces in flour and shake off excess.

Step 2. Heat oil in a large pan over medium-high heat. Place the floured chicken down in the pan and leave for about 5 minutes until golden brown. Turn and brown on the other side for about 2 minutes. Remove the chicken from the pan and set aside.

Step 3. Clean pan and saute the onion and garlic until soft. Add the tomatoes and wine, and simmer for around 5 minutes. Cover with a lid and simmer for a further 15 minutes, then turn the chicken over.  Scatter the olives over and simmer for another 10 minutes with the lid off. 

Step 4. Serve with parsley or basil scattered on top, with steamed vegetables, mashed potato or wholegrain couscous.