Chicken Cacciatore
Chicken braised in plum tomatoes with black olives and capers, finished with fresh rosemary and bay leaf. Serves 4.
TOTAL TIME
1 hr 25 min
ACTIVE TIME
32 min
QUANTITY
~2.1 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/16
Tools0/16
Ingredients0/16 gathered · 4 servings
1,200g
1tsp
0.5tsp
60ml
1piece
3clove
1piece1piece
4piece
150ml
400g
30g
80g
2sprig
4leaf
2piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200g | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 60ml | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 3clove | — | — | |
| 7 | | 1piece | — | — | |
| 8 | 1piece | — | — | ||
| 9 | | 4piece | — | — | |
| 10 | | 150ml | — | — | |
| 11 | | 400g | — | — | |
| 12 | | 30g | — | — | |
| 13 | | 80g | — | — | |
| 14 | | 2sprig | — | — | |
| 15 | | 4leaf | — | — | |
| 16 | | 2piece | — | — |
Tools17 items
Serveware1 item
Procedure48 steps
1 of 48
Turn the oven to 180 °C (160 °C fan).
⏱ 15 min
2 of 48
Lay the 8 bone-in, skin-on chicken thighs, about 1.2 kg, skin side up on the tray.
Chicken thigh · 1,200 g⏱ 10s
ResultChicken thigh3 of 48
Pat the skin thoroughly dry with kitchen paper.
⏱ 1 min
ResultDried chicken thighs4 of 48
Season all over with the salt.
Salt · 1 tsp⏱ 15s
ResultSalted chicken5 of 48
Season with the pepper.
Ground black pepper · 0.5 tsp⏱ 15s
ResultSeasoned chicken thighsused in step 86 of 48
Pour 30 ml of the olive oil into the large ovenproof frying pan.
Extra-virgin olive oil · 30 ml
⏱ 5s
ResultExtra-virgin olive oil7 of 48
Heat over a medium-high heat until shimmering.
⏱ 1 min 30s
ResultHot oil8 of 48
Lay the thighs in skin side down, in one layer.
⏱ 30s
ResultChicken searing9 of 48
Leave for 5 minutes, until the skin is deep golden and releases cleanly.
⏱ 5 min
ResultChicken with golden skin10 of 48
Turn and sear the other side for 2 minutes.
⏱ 2 min
ResultBrowned chicken thighs11 of 48
Lift onto the plate, leaving the fat behind.
⏱ 20s
ResultBrowned chicken thighsused in step 2812 of 48
Lay the onion on the chopping board.
Red onion · 1 piece
⏱ 5s
ResultRed onion13 of 48
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultPeeled onion halves14 of 48
Slice it thinly into half-moons.
⏱ 1 min 30s
ResultSliced red onion16 of 48
Lay the garlic cloves on the chopping board.
Garlic clove · 3 clove⏱ 5s
ResultGarlic clove17 of 48
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves20 of 48
Lay the red pepper on the board.
Red bell pepper · 1 piece⏱ 5s
ResultRed bell pepper21 of 48
Halve it through the stem and cut out the core, seeds and pith.
⏱ 40s
ResultHalved red bell peppers24 of 48
Lay the yellow pepper on the board.
Yellow bell pepper · 1 piece
⏱ 5s
ResultYellow bell pepper25 of 48
Halve it through the stem and cut out the core, seeds and pith.
⏱ 40s
ResultHalved yellow peppers28 of 48
Add the onion and garlic to the pan over a medium heat.
⏱ 10s
ResultOnion and garlic in fat29 of 48
Add the anchovies.
Anchovy fillets in oil · 4 piece⏱ 10s
ResultOnion, garlic and anchovy30 of 48
Cook for about 5 minutes, pressing the anchovies with the spoon until they melt and the onion softens.
⏱ 5 min
ResultSoft onion and anchovy32 of 48
Cook for 5 minutes, until they start to soften.
⏱ 5 min
ResultSoftened peppers33 of 48
Pour in the wine.
Dry white wine · 150 ml⏱ 10s
ResultPeppers and wine34 of 48
Let it bubble until reduced by about half.
⏱ 3 min
ResultReduced wine base35 of 48
Add the plum tomatoes and break them up roughly with the spoon.
Plum tomatoes · 400 g⏱ 20s
ResultCacciatore sauce base36 of 48
Add the capers.
Capers · 30 g⏱ 5s
ResultSauce with capers37 of 48
Add the olives.
Black olives · 80 g⏱ 5s
ResultSauce with olives38 of 48
Tuck in the rosemary sprigs.
Fresh rosemary · 2 sprig⏱ 5s
ResultSauce with rosemary39 of 48
Add the sage leaves.
Fresh sage leaves · 4 leaf⏱ 5s
ResultSauce with sage40 of 48
Add the bay leaves.
Bay leaf · 2 piece⏱ 5s
ResultCacciatore sauce41 of 48
Nestle the chicken in, skin side up, with the skin above the liquid.
⏱ 30s
ResultChicken and sauce42 of 48
Drizzle the rest of the oil over the skin.
Extra-virgin olive oil · 30 ml
⏱ 10s
ResultCacciatore ready to bake43 of 48
Using oven gloves, put the pan in the oven.
⏱ 10s
ResultCacciatore ready to bake44 of 48
Bake uncovered for about 45 minutes, until the skin is crisp, the sauce has thickened and the thickest thigh reads 74 °C on a thermometer.
⏱ 45 min
ResultBaked cacciatore45 of 48
Using oven gloves, take the pan out; the handle stays hot.
⏱ 10s
ResultBaked cacciatore46 of 48
Fish out the rosemary sprigs and bay leaves onto a small plate.
⏱ 30s
ResultBaked cacciatoreused in step 4847 of 48
Throw them away.
⏱ 5s
Total Time1 hr 25 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 180 °C (160 °C fan).⏱ 15 min |
| 2 | 1,200 g | Lay the 8 bone-in, skin-on chicken thighs, about 1.2 kg, skin side up on the tray.⏱ 10sResultChicken thigh | |
| 3 | — | | Pat the skin thoroughly dry with kitchen paper.⏱ 1 minResultDried chicken thighs |
| 4 | 1 tsp | Season all over with the salt.⏱ 15sResultSalted chicken | |
| 5 | 0.5 tsp | Season with the pepper.⏱ 15sResultSeasoned chicken thighsused in step 8 | |
| 6 | 30 ml | | Pour 30 ml of the olive oil into the large ovenproof frying pan.⏱ 5sResultExtra-virgin olive oil |
| 7 | — | | Heat over a medium-high heat until shimmering.⏱ 1 min 30sResultHot oil |
| 8 | Seasoned chicken thighsstep 5 | | Lay the thighs in skin side down, in one layer.⏱ 30sResultChicken searing |
| 9 | — | | Leave for 5 minutes, until the skin is deep golden and releases cleanly.⏱ 5 minResultChicken with golden skin |
| 10 | — | | Turn and sear the other side for 2 minutes.⏱ 2 minResultBrowned chicken thighs |
| 11 | Browned chicken thighsstep 10 | | Lift onto the plate, leaving the fat behind.⏱ 20sResultBrowned chicken thighsused in step 28 |
| 12 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultRed onion |
| 13 | Red onionstep 12 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 14 | Peeled onion halvesstep 13 | | Slice it thinly into half-moons.⏱ 1 min 30sResultSliced red onion |
| 15 | Sliced red onionstep 14 |  | Put the onion in the small bowl.⏱ 5sResultSliced red onion |
| 16 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 17 | Garlic clovestep 16 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 18 | Peeled garlic clovesstep 17 | | Chop the garlic finely.⏱ 45sResultChopped garlic |
| 19 | Chopped garlicstep 18 | | Add the garlic to the onion.⏱ 5sResultOnion and garlicused in step 28 |
| 20 | 1 piece | | Lay the red pepper on the board.⏱ 5sResultRed bell pepper |
| 21 | Red bell pepperstep 20 | | Halve it through the stem and cut out the core, seeds and pith.⏱ 40sResultHalved red bell peppers |
| 22 | Halved red bell peppersstep 21 | | Slice it into 1 cm strips.⏱ 1 minResultSliced red peppers |
| 23 | Sliced red peppersstep 22 |  | Put it in the medium bowl.⏱ 5sResultSliced red peppers |
| 24 | 1 piece | | Lay the yellow pepper on the board.⏱ 5sResultYellow bell pepper |
| 25 | Yellow bell pepperstep 24 | | Halve it through the stem and cut out the core, seeds and pith.⏱ 40sResultHalved yellow peppers |
| 26 | Halved yellow peppersstep 25 | | Slice it into 1 cm strips.⏱ 1 minResultSliced yellow peppers |
| 27 | Sliced yellow peppersstep 26 | | Add it to the red pepper.⏱ 5sResultPepper stripsused in step 31 |
| 28 | Browned chicken thighsstep 11 | | Add the onion and garlic to the pan over a medium heat.⏱ 10sResultOnion and garlic in fat |
| Onion and garlicstep 19 | |||
| 29 | 4 piece | | Add the anchovies.⏱ 10sResultOnion, garlic and anchovy |
| 30 | — | | Cook for about 5 minutes, pressing the anchovies with the spoon until they melt and the onion softens.⏱ 5 minResultSoft onion and anchovy |
| 31 | Pepper stripsstep 27 | | Add the peppers.⏱ 10sResultOnion and peppers |
| 32 | — | | Cook for 5 minutes, until they start to soften.⏱ 5 minResultSoftened peppers |
| 33 | 150 ml | | Pour in the wine.⏱ 10sResultPeppers and wine |
| 34 | — | | Let it bubble until reduced by about half.⏱ 3 minResultReduced wine base |
| 35 | 400 g | | Add the plum tomatoes and break them up roughly with the spoon.⏱ 20sResultCacciatore sauce base |
| 36 | 30 g | | Add the capers.⏱ 5sResultSauce with capers |
| 37 | 80 g | | Add the olives.⏱ 5sResultSauce with olives |
| 38 | 2 sprig | | Tuck in the rosemary sprigs.⏱ 5sResultSauce with rosemary |
| 39 | 4 leaf | | Add the sage leaves.⏱ 5sResultSauce with sage |
| 40 | 2 piece | | Add the bay leaves.⏱ 5sResultCacciatore sauce |
| 41 | Browned chicken thighsstep 11 | | Nestle the chicken in, skin side up, with the skin above the liquid.⏱ 30sResultChicken and sauce |
| 42 | 30 ml | | Drizzle the rest of the oil over the skin.⏱ 10sResultCacciatore ready to bake |
| 43 | — | | Using oven gloves, put the pan in the oven.⏱ 10sResultCacciatore ready to bake |
| 44 | — | | Bake uncovered for about 45 minutes, until the skin is crisp, the sauce has thickened and the thickest thigh reads 74 °C on a thermometer.⏱ 45 minResultBaked cacciatore |
| 45 | — | | Using oven gloves, take the pan out; the handle stays hot.⏱ 10sResultBaked cacciatore |
| 46 | Baked cacciatorestep 45 | | Fish out the rosemary sprigs and bay leaves onto a small plate.⏱ 30sResultBaked cacciatoreused in step 48 |
| 47 | — | | Throw them away.⏱ 5s |
| 48 | Baked cacciatorestep 46 | | Leave to rest for 5 minutes.⏱ 5 minResultRested cacciatore |
| Total Time | 1 hr 25 min | ||
Serving
- Lift the chicken onto the warm platter and spoon the sauce around it.
Nutritionper serving
Estimated · pre-cooking · 82% ingredients covered
| Nutrient | Per serving |
|---|---|
| 595kcal | |
| 61g | |
| 30g | |
| 6g | |
| 11g | |
| 6g | |
| 3g | |
| 1,199mg |
Ingredients0/16
Tools0/16
Recipe
Chicken Cacciatore
Chicken braised in plum tomatoes with black olives and capers, finished with fresh rosemary and bay leaf. Serves 4.
What you’ll doYou will dry and season chicken thighs, then sear them skin-side down until golden before setting them aside. Build a flavour base by cooking onion, garlic and anchovies until the anchovies dissolve, add peppers and let them soften, then deglaze with wine and reduce it. Stir in tomatoes, capers, olives and herbs, nestle the seared chicken back in skin-side up, and braise uncovered in the oven for 45 minutes until the skin crisps and the sauce thickens. Rest briefly, then transfer to a serving platter and spoon the sauce over.
Serves4
Total1 hr 25 min
LevelMedium
Ingredients
- Chicken thigh1,200 g
- Salt1 tsp
- Ground black pepper0.5 tsp
- Extra-virgin olive oil60 ml
- Red onion1 piece
- Garlic clove3 clove
- Red bell pepper1 piece
- Yellow bell pepper1 piece
- Anchovy fillets in oil4 piece
- Dry white wine150 ml
- Plum tomatoes400 g
- Capers30 g
- Black olives80 g
- Fresh rosemary2 sprig
- Fresh sage leaves4 leaf
- Bay leaf2 piece
Tools
SpoonTongsLarge serving platterSmall bowlOvenSmall plateChef's knifeMedium bowlLarge ovenproof frying panWooden spoonCooking thermometerTrayPlateKitchen paperOven gloveChopping boardThermometer
Method
1
Turn the oven to 180 °C (160 °C fan).
180°C15 minOven
2
Lay the 8 bone-in, skin-on chicken thighs, about 1.2 kg, skin side up on the tray.
10sTrayChicken thigh · 1,200 g
3
Pat the skin thoroughly dry with kitchen paper.
1 minTray, Kitchen paper
4
Season all over with the salt.
15sTraySalt · 1 tsp
5
Season with the pepper.
Result · Seasoned chicken thighs · used in step 8
15sTrayGround black pepper · 0.5 tsp
6
Pour 30 ml of the olive oil into the large ovenproof frying pan.
5sLarge ovenproof frying panExtra-virgin olive oil · 30 ml
7
Heat over a medium-high heat until shimmering.
1 min 30sLarge ovenproof frying pan
8
Lay the thighs in skin side down, in one layer.
30sLarge ovenproof frying pan, TongsSeasoned chicken thighs · step 5
9
Leave for 5 minutes, until the skin is deep golden and releases cleanly.
5 minLarge ovenproof frying pan
10
Turn and sear the other side for 2 minutes.
2 minLarge ovenproof frying pan, Tongs
11
Lift onto the plate, leaving the fat behind.
Result · Browned chicken thighs · used in step 28
20sPlate, TongsBrowned chicken thighs · step 10
12
Lay the onion on the chopping board.
5sChopping boardRed onion · 1 piece
13
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeRed onion · step 12
14
Slice it thinly into half-moons.
1 min 30sChopping board, Chefs knifePeeled onion halves · step 13
15
Put the onion in the small bowl.
5sSmall bowlSliced red onion · step 14
16
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 3 clove
17
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 16
18
Chop the garlic finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 17
19
Add the garlic to the onion.
Result · Onion and garlic · used in step 28
5sSmall bowlChopped garlic · step 18
20
Lay the red pepper on the board.
5sChopping boardRed bell pepper · 1 piece
21
Halve it through the stem and cut out the core, seeds and pith.
40sChopping board, Chefs knifeRed bell pepper · step 20
22
Slice it into 1 cm strips.
1 minChopping board, Chefs knifeHalved red bell peppers · step 21
23
Put it in the medium bowl.
5sMedium bowlSliced red peppers · step 22
24
Lay the yellow pepper on the board.
5sChopping boardYellow bell pepper · 1 piece
25
Halve it through the stem and cut out the core, seeds and pith.
40sChopping board, Chefs knifeYellow bell pepper · step 24
26
Slice it into 1 cm strips.
1 minChopping board, Chefs knifeHalved yellow peppers · step 25
27
Add it to the red pepper.
Result · Pepper strips · used in step 31
5sMedium bowlSliced yellow peppers · step 26
28
Add the onion and garlic to the pan over a medium heat.
10sLarge ovenproof frying panBrowned chicken thighs · step 11Onion and garlic · step 19
29
Add the anchovies.
10sLarge ovenproof frying panAnchovy fillets in oil · 4 piece
30
Cook for about 5 minutes, pressing the anchovies with the spoon until they melt and the onion softens.
5 minLarge ovenproof frying pan, Wooden spoon
31
Add the peppers.
10sLarge ovenproof frying panPepper strips · step 27
32
Cook for 5 minutes, until they start to soften.
5 minLarge ovenproof frying pan, Wooden spoon
33
Pour in the wine.
10sLarge ovenproof frying panDry white wine · 150 ml
34
Let it bubble until reduced by about half.
3 minLarge ovenproof frying pan, Wooden spoon
35
Add the plum tomatoes and break them up roughly with the spoon.
20sLarge ovenproof frying pan, Wooden spoonPlum tomatoes · 400 g
36
Add the capers.
5sLarge ovenproof frying panCapers · 30 g
37
Add the olives.
5sLarge ovenproof frying panBlack olives · 80 g
38
Tuck in the rosemary sprigs.
5sLarge ovenproof frying panFresh rosemary · 2 sprig
39
Add the sage leaves.
5sLarge ovenproof frying panFresh sage leaves · 4 leaf
40
Add the bay leaves.
5sLarge ovenproof frying panBay leaf · 2 piece
41
Nestle the chicken in, skin side up, with the skin above the liquid.
30sLarge ovenproof frying pan, TongsBrowned chicken thighs · step 11
42
Drizzle the rest of the oil over the skin.
10sLarge ovenproof frying pan, SpoonExtra-virgin olive oil · 30 ml
43
Using oven gloves, put the pan in the oven.
10sLarge ovenproof frying pan, Oven, Oven glove
44
Bake uncovered for about 45 minutes, until the skin is crisp, the sauce has thickened and the thickest thigh reads 74 °C on a thermometer.
180°C45 minLarge ovenproof frying pan, Thermometer
45
Using oven gloves, take the pan out; the handle stays hot.
10sLarge ovenproof frying pan, Oven, Oven glove
46
Fish out the rosemary sprigs and bay leaves onto a small plate.
Result · Baked cacciatore · used in step 48
30sSmall plate, TongsBaked cacciatore · step 45
47
Throw them away.
5sSmall plate
48
Leave to rest for 5 minutes.
5 minLarge ovenproof frying panBaked cacciatore · step 46
49
Lift the chicken onto the warm platter and spoon the sauce around it.
Result · Rested cacciatore
40sLarge serving platter, Tongs, SpoonRested cacciatore · step 48
Printed 6 October 2026