Rustic chicken cacciatore

This chicken cacciatore recipe is easy, hearty and sure to satisfy the whole family during the chilly winter months. Serve with plenty of ciabatta to soak up all those delicious Italian flavours

By Jennene Plummer
  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


  • 2 tablespoon olive oil
  • 4 chicken marylands, halved through the joint
  • 125 gram rindless bacon rashers, thinly sliced
  • 1 red capsicum, seeded, sliced
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 clove garlic, crushed
  • 1/2 cup white wine
  • 400 gram can cherry tomatoes
  • 1 cup Campbell's Real Chicken Stock
  • 1 cup green olives
  • 1 bunch oregano, finely chopped, four sprigs reserved
  • ciabatta bread to serve


  • 1
    In a large frying pan, heat oil on medium. Cook chicken, turning, until browned all over. Remove and set aside.
  • 2
    Using same pan, sauté bacon, capsicum, celery, onion, carrot and garlic for 6-8 minutes until tender.
  • 3
    Add wine to pan to deglaze. Stir in tomato, stock, olives and oregano. Bring to the boil. Add chicken, skin-side up. Simmer, covered, for 20-25 minutes until cooked through.
  • 4
    Remove lid and simmer for a further 8-10 minutes until thickened. Sprinkle with extra oregano and serve garnished with remaining oregano sprigs. Accompany with crusty bread.