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One-pan chicken cacciatore

Catch this one-pan wonder of mushroom, capsicum and carrot with tangy olives and anchovies, all in a herby tomato sauce.
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You can never go wrong with a chicken dinner. It’s one of Australia’s top dishes: tasty, versatile, affordable, so easy and loved by the whole family.

Looking for more recipes that use chicken breast? 

Ingredients

Method

1.

Heat 1 tsp of the oil in a large, deep frying pan over a high heat. Cook 1/2 the chicken for 2 minutes each side or until golden. Transfer to a plate. Repeat with 1 tsp more of the oil and remaining chicken. Remove from pan and set aside.

2.

Reduce heat to medium. Add remaining oil with onion, garlic and anchovies, and cook, stirring occasionally, for 5 minutes or until onion is softened and anchovies are dissolved. Increase heat to high, add mushrooms, capsicum and carrot, and cook for 2-3 minutes or until softened.

3.

Add oregano, stock and passata, and bring to the boil. Return chicken to pan, poking it into sauce. Reduce heat to medium-low and cook, covered, turning occasionally, for 15-20 minutes or until chicken is cooked through and sauce is slightly thickened. Add olives and vinegar, and cook for 1-2 minutes. Season with salt and pepper. Scatter over parsley and serve.

All about kalamata olives

  • Kalamata olives have a deep purple colour and are shaped like an almond. They are picked fully ripe from the tree and will almost always be slit down one side to allow the marinade or brine solution to penetrate their flesh.
  • Olives become bitter if they’re cooked for too long, so always add them to hot dishes at the last minute. Store in the fridge for up to two months.

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You might also like this Tuscan roast chicken with gravy recipe

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