Chicken cacciatore with rosemary potatoes Recipe

A delicious and warming Italian chicken dish, that can be served with either pasta or roasted new potatoes.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(8 votes) 2.9/5

Les ingrédients

Pour people
  • For the meat
  • Chicken thigh(s) : 12 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Fresh thyme : 3 sprig
  • For the sauce
  • Onion(s) : 2 whole
  • Garlic clove(s) : 3 whole
  • Tomato(es) : 6 whole
  • Fresh tomato puree : 30 g
  • Red wine : 200 ml
  • Red wine vinegar : 50 ml
  • Sunflower oil : 50 ml
  • Black olive(s) : 100 g
  • Freshly ground black pepper : 6 Turn
  • Basil : 0.5 bunch
  • Bay leaf (-ves) : 3 whole
  • Chicken stock : 200 ml
  • Flat leaf parsley : 0.25 bunch
  • For the garnish(es)
  • Baby potato(es) : 600 g
  • Rosemary : 0.25 bunch
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 100 ml



    Season the chicken with the salt and pepper.

    Place a large saucepan or casserole dish on the heat and add the oil. When the oil is hot, add the chicken to the pan and brown on each side until the chicken is golden brown. This should take two minutes each side. At this stage, remove the chicken from the pan, set the pan aside ready to cook the sauce in.
    Pick the thyme leaves, and sprinkle on the chicken thighs.


    Finely dice the onion and the garlic. Cut the plum tomatoes into quarters and discard the seeds. Roughly chop the tomato pieces. Remove the basil and the parsley leaves from the stalks and slice the leaves into fine strips.

    Place the sunflower oil into the pan which you browned the chicken in. When the pan is hot, add the onion and cook for 4-5 minutes until they are golden brown. At this stage add the garlic and cook for a further minute.

    After a minute add the tomato puree and cook for 30 seconds to remove the bitter flavour. Add the red wine and reduce slightly. When the wine has reduced, add the chopped tomatoes and olives along with the bay leaf and the salt and pepper. Finally add the chicken pieces. If necessary, top up with some chicken stock just to cover the meat.

    Place a lid on the pan and cook on a low heat for a further 30 minutes until the chicken is tender.


    Pre heat the oven to 190'C

    Place the potatoes on a large baking tray. Sprinkle them with the salt, pepper and the rosemary. Drizzle the olive oil onto the potatoes and bake them for 25 minutes.

  • 4. TO SERVE

    After 30 minutes of cooking the chicken, remove the lid and add all the chopped herbs.

    Taste for seasoning. Red wine vinegar can be added to the sauce, if it needs some livening up.

    Place the potatoes in a bowl and top with the chicken.

    Serve the chicken piping hot.

Chef's tip

«If you are recreating this dish with a different meat, always ensure the meat is on the bone as it will retain moisture and won't dry out quickly when cooking.»

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