Chicken Cacciatore Recipe

Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sprigs rosemary; 1 tbsp vegetable or olive oil; 8 None skinless chicken thighs; 1 medium red pepper, seeded and thickly sliced; 1 None leek, pale section only, thickly sliced; 2 tsp sweet paprika; 2 tbsp tomato paste; 1 cup chicken stock; 2 cloves garlic, thinly sliced; 1/4 cup pitted kalamata olives; 1 tbsp baby capers, rinsed; None None Mixed salad, to serve

Servings: persons

2 sprigs rosemary
1 tbsp vegetable or olive oil
8 None skinless chicken thighs
1 medium red pepper, seeded and thickly sliced
1 None leek, pale section only, thickly sliced
2 tsp sweet paprika
2 tbsp tomato paste
1 cup chicken stock
2 cloves garlic, thinly sliced
1/4 cup pitted kalamata olives
1 tbsp baby capers, rinsed
None None Mixed salad, to serve

1
Preheat the oven to 350u00b0F. Remove the tender leaves from the top half of the rosemary sprig and reserve. Remove the remaining leaves and coarsely chop, then set aside. Heat the oil in a large deep skillet on medium-high heat. Add the chicken in 2 batches and cook, turning, for 5 mins or until browned. Transfer to a heatproof bowl.
2
Reduce the heat to low. Add the pepper and leek and cook, stirring, for 1 min. Add the paprika and tomato paste and cook, stirring, for 2 mins. Add stock; increase the heat to high. Bring to a boil, stirring to release all the flavorings from the bottom of the pan.
3
Return the chicken to the pan with any resting juices. Scatter with the reserved chopped rosemary and garlic. Cover.
4
Bake for 50 mins or until the chicken is very tender. Remove the cover and cook for 10 mins more until the chicken has browned and the sauce has reduced slightly. Remove from the oven and scatter with olives and capers. Cover. Let stand for 5 mins. Scatter the cacciatore with the reserved rosemary tips. Season to taste. Serve with salad.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 sprigs rosemary, 1 tbsp vegetable or olive oil, 8 None skinless chicken thighs, 1 medium red pepper, seeded and thickly sliced, and more.

Yes, Chicken Cacciatore falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cacciatore

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions