Chicken Cacciatore with Olives & Capers

15 minutes

60 minutes




6 chicken drumsticks, skin on

6 chicken thighs, skin on

salt and freshly ground black pepper

3 tbsp olive oil

1 large onion, diced

2 stalks celery, chopped

1 carrot, diced

1 red capsicum, diced

4 cloves garlic, crushed

150g mushrooms, sliced

150ml dry white wine

1 x 400g can chopped tomatoes

200ml chicken stock

1 cup pitted Kalamata olives

2 tbsp capers

1 tbsp brown sugar

1 tbsp balsamic vinegar

1 tbsp dried mixed herbs

1 bay leaf

zest of 1 lemon

chopped fresh parsley, to garnish

spaghetti, to serve


Ingredients provided by:


Season chicken with salt and pepper. Heat oil in a large ovenproof casserole dish over a medium-high heat. Add chicken skin-side down and cook until nicely browned on both sides (you may need to do this in two batches). Transfer browned chicken to a plate and set aside. Add onion, celery, carrot and capsicum to pan and sauté for 3–4 minutes until softened. Add garlic and mushrooms and cook for another minute.

Return chicken to pan and add wine. Allow wine to cook off for 1–2 minutes, then add tomatoes, stock, olives, capers, brown sugar, balsamic vinegar, herbs and bay leaf. Bring to the boil, cover, then cook in preheated oven for 45 minutes. Once chicken is cooked through, remove the lid and bake for a further 15 minutes.

Add lemon zest, season with salt and pepper, and sprinkle with parsley to garnish. Serve with spaghetti.

Make it paleo: This dish is paleo friendly if you serve it without spaghetti. Try it on a bed of kumara mash.

Wine Match  Waipara Hills Equinox Pinot Noir 2014

Rich tomato sauce, with a rich Pinot Noir.  Comfort winter wine and food.