Chicken cacciatore

all details

A simple hunter-style chicken dish is great, as it's just set and forget. All the time is in the slow cooking. I love olives in it, although they're not really traditional. Anchovies and capers wouldn't be out of place either. I use tinned tomatoes because it's easier, but fresh peeled tomatoes are good as well.

Neil Perry's chicken cacciatore.
Neil Perry's chicken cacciatore. Photo: William Meppem

Ingredients

6 free-range chicken legs, cut into thigh and drumstick

¼ cup extra-virgin olive oil

2 medium brown onions, peeled and chopped

2 cloves garlic, peeled and chopped

1 ½ cups dry white wine

400g can whole tomatoes, chopped with juices

1 ½ cups chicken stock

½ cup black olives

1 bay leaf

2 sprigs fresh rosemary leaves

2 tbsp chopped flat-leaf parsley

sea salt

freshly ground black pepper

2 tbsp white wine vinegar

Method

1. Heat oil in a large pan over medium to high heat. Add onions, garlic and sea salt and cook, stirring occasionally, for about 10 minutes until soft. Remove onions from the pan, add the chicken and fry, turning pieces to brown evenly.

2. Put the onions back in, add wine and cook until wine reduces to a couple of tablespoons.

3. Add tomatoes with their juice, chicken stock, olives, bay leaf and rosemary. Reduce heat to low, and simmer for 30-40 minutes.

4. The chicken should be cooked but not falling off the bone, and the sauce should have thickened. Check the seasoning, add a good grind of pepper and fold the vinegar through. Place three chicken pieces on each of the four white plates, sprinkle with parsley and serve with soft polenta.

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  • Main Ingredients - Chicken, Tomato, Onion/Leek
  • Cuisine - Italian
  • Course - Dinner
  • Occasion - Dinner Party, Midweek dinner, Family meals

12 reviews so far

  • Rating: 2 out of 5 stars

    I tried this recipe last night. Beware of the time recommended of 30 min to 1 hour. I started preparations at 7pm, and come 11pm I still had a saucepan full of soup. I had to stop the reduction, cool the pot and refridgerate so I can put it back on the stove after work tonight. From what I can tell, the flavours are lovely, but seriously, to brown 12 pieces of chicken, reduce 1.5 cups of wine down to 2 tablespoons, and then after that reduce tomatoes and 1.5 cups of stock even further, in the space of 1 hour requires a pan the size of a swimming pool. I admit that I started cooking quite late, but only because the recipe gave the impression that it was quick and easy. Anyway, I'm starving and can't wait to tuck in tonight!

    Commenter
    Farcough
    Location
    Sydney
    Date and time
    May 05, 2014, 11:55AM
  • Rating: 2.5 out of 5 stars

    I found the timing of this fine (you need to turn the heat way up for the white wine reduction) but the flavours are not well-balanced; there's nothing in the recipe to counteract all the acidity. A little brown sugar fixed it.

    Commenter
    SJ
    Location
    cyberspace
    Date and time
    May 31, 2014, 10:34PM
  • Rating: 4.5 out of 5 stars

    Followed this simple recipe and the results were wonderful. Served on a bed of couscous had the family asking when i would cook it again. If you're looking for the perfect cacciatore recipe you can't go past this.

    I'm not sure about the comment above but i suspect they got the measurements wrong.

    Commenter
    Roast
    Location
    Date and time
    June 02, 2014, 12:58PM
  • Rating: 4.5 out of 5 stars

    Great family favourite. simple and easy.

    Commenter
    tobi
    Location
    Date and time
    May 25, 2015, 3:41PM
  • Rating: 3 out of 5 stars

    I agree with the comments above about the liquid proportions possibly being out of whack. I had to wait maybe 15 minutes or longer for the wine to reduce and gave up at about 4-5 tablespoons left. By this time the chicken was fairly well cooked and I still had to cook it further to wait for the next lot of liquid (the stock and tomatoes) to reduce while simmering. Luckily my polenta only took 20 minutes instead of 40 or my partner would have died of hunger waiting. I thought the flavours were great, and the chicken thigh which I don't usually like was very good, but give yourself a lot more time to make this one.

    Commenter
    Helen
    Location
    Date and time
    June 23, 2015, 10:55AM
  • Rating: 4 out of 5 stars

    Made this delish dish with a lot more chicken drumsticks 1.6kg (10) of them than the original recipe. Used chicken stock, about 500 ml. and a 400gm can of peeled tomato. Reading the recipe it seems that there was far too much liquid. 11/2 cups of chicken stock and 11/2 cups of white wine. Also felt that it would be too acidic with the wine and tomato and vinegar. Took a long time to reduce in a heavy cookpot on high heat as it was. Needed more tomato taste so added 150gm of an Italian pasta tomato sauce. Got the flavours blended nicely. Made Arborio rice 250gm cooked in 500ml chicken stock with Porcine mushrooms as an accompiament. Used the rice cooker for that but stopped cooking while it was still moist. Quick preparation and easy cooking.

    Commenter
    Quantum of Solace
    Location
    Date and time
    July 08, 2015, 2:31AM
  • Rating: 3.5 out of 5 stars

    I liked the flavours too but as farcough found it, the time required was hilariously longer than what was recommended!! Sure, a few cups of liquid can be reduced but unless you have chicken that was dried on the road in Uganda I have no clue how you add that stuff and boil away the fountain of juice!!

    Commenter
    Neil Perry's #1 fan
    Location
    Date and time
    August 06, 2015, 7:35AM
  • Rating: 2 out of 5 stars

    I'm not a big fan of Neil Perry.
    Too often his recipes disappoint.
    I've just returned from overseas on a Qantas flight travelling business class where he provides the food recommendations and I must say I declined all in favour of the cheese plate.
    Unexciting, bland, boring.

    Commenter
    Burleigh Boy
    Location
    Queensland
    Date and time
    November 24, 2015, 5:36PM
  • Rating: 0.5 out of 5 stars

    I cooked this recipe following the instructions to the letter and it was singularly the biggest bland out meal I've ever cooked. I even added mushrooms because it tasted so bland when cooking. My kids hated it and the wife pushed it down with me so not to waste food. My advice.....Don't go near this one!

    Commenter
    Stixie
    Location
    West Perth
    Date and time
    November 27, 2015, 7:52PM
  • Rating: 5 out of 5 stars

    I don't usually comment but I feel, after reading some of the other comments, that I should share my experience. As did "Roast" above, I followed this recipe exactly and the result was a fantastic, full-flavoured dish that the family really enjoyed. The reduction may take a little longer than you expect depending on your equipment...but it is key for flavour. Don't be discouraged...give it a go.

    Commenter
    Wilbury
    Location
    Melbourne
    Date and time
    January 13, 2016, 11:41AM

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