Easy Chicken Cacciatore

Rich and delicious Chicken Cacciatore with a few handy shortcuts so you can have it on the table in half an hour.

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Course: Main Course

Cuisine: Italian, Mediterranean

Keyword: best chicken cacciatore recipe, Cacciatore, Capsicum, Chicken, chicken cacciatore, chicken cacciatore sauce, Chicken thigh, Cosy food, Easy Chicken Cacciatore, Hunter's Stew, Italian food, Mushrooms, Olives, Red wine, Rich, Tomatoes

Total Time: 30

Servings:

Equipment

Deep lidded frying pan
Stovetop
Saucepan

Ingredients

600 g chicken thigh fillets skin off, boneless
2 teaspoon salt and pepper 1 tablespoon total for the recipe
2 tablespoon olive oil 3 tablespoon total for the recipe
1 red capsicum red bell pepper
1 green capsicum green bell pepper
½ bunch parsley
200 g white mushrooms
4 cloves garlic
1 cup red wine
1 teaspoon dried thyme
1 teaspoon dried oregano
800 g crushed tomatoes
¼ cup tomato paste
2 tablespoon Worcestershire sauce
2 teaspoon onion powder
½ teaspoon salt and pepper 1 tablespoon total for the recipe
1 cup polenta
2 cups milk
2 cups water
¼ teaspoon salt and pepper 1 tablespoon total for the recipe
⅓ cup kalamata olives
2 teaspoon olive oil 3 tablespoon total for the recipe
1 pinch salt and pepper 1 tablespoon total for the recipe

Instructions

Season chicken thigh fillets generously with salt and pepper on both sides.
600 g chicken thigh fillets, 2 teaspoon salt and pepper
Heat oil in a deep lidded frying pan on high heat. Once hot, add chicken. Cook for 4 mins on one side. Meanwhile, chop capsicum into 2 cm pieces and chop parsley. Option to place capsicum on your child’s plate now.
600 g chicken thigh fillets, 2 tablespoon olive oil, 1 red capsicum, 1 green capsicum, ½ bunch parsley
Turn chicken and cook for another 4 mins. Meanwhile, quarter mushrooms and mince garlic.
200 g white mushrooms, 4 cloves garlic
Remove chicken from the pan, then add red wine, capsicum, mushroom, most of the parsley (reserve some for garnish), garlic, thyme and oregano. Cook, stirring regularly for 5 mins to reduce wine.
1 red capsicum, 1 green capsicum, 200 g white mushrooms, 4 cloves garlic, 1 cup red wine, 1 teaspoon dried thyme, 1 teaspoon dried oregano
Add crushed tomatoes, tomato paste, Worcestershire sauce, onion powder and salt and pepper (opt.). Mix, then nestle chicken into the sauce. Cover with a lid and cook on medium-high for 12 mins.
800 g crushed tomatoes, ¼ cup tomato paste, 2 tablespoon Worcestershire sauce, 2 teaspoon onion powder, ½ teaspoon salt and pepper
Meanwhile, heat milk and water in a saucepan, then add polenta and cook, stirring until it thickens (about 6-8 mins). Season to taste.
1 cup polenta, 2 cups milk, 2 cups water, ¼ teaspoon salt and pepper
Serve kids polenta and chicken slices, and capsicum (if you reserved it earlier).
Serve adults polenta topped with chicken cacciatore, kalamata olives, remaining parsley, a drizzle of olive oil and salt and pepper.
⅓ cup kalamata olives, 2 teaspoon olive oil, 1 pinch salt and pepper

Nutrition