Authentic chicken cacciatore

Authentic chicken cacciatore

Serves: 4 | Preparation Time: 10mins | Cooking time: 1hr 40min


    • 6 Hazeldenes chicken Maryland
    • Olive oil
    • 500g button mushrooms, sliced
    • 2 tbsp fresh parsley, chopped
    • 1 large onion, finely sliced
    • 2 garlic cloves, grated
    • 1 red pepper, sliced
    • 2 carrots, halved & sliced
    • 2 tbsp fresh sage
    • 150g tomato paste
    • 1 cup of white wine or red wine
    • 1 litre chicken stock or water
    • Green olives, added in the last 10 min (optional)


    1. Preheat oven to 180°C, fan-forced.
    2. Liberally season chicken with salt and pepper.
    3. Heat 1 tablespoon of oil over medium heat. Add chicken and cook until lightly browned, 3-4 minutes per side. Transfer to baking dish.
    4. Add another tablespoon of oil to pan and add in mushrooms and parsley. When nicely browned, place on top of chicken.
    5. Drizzle pan with a little olive oil, add onion, garlic and cook for 2-3 minutes. Add carrots, sage and tomato paste. When the carrots have softened, add the wine. Allow to reduce a little before placing mixture on top of chicken. Lastly, add the chicken stock.
    6. Cover with foil and bake for 1 - 1½ hours or until chicken is tender.
    7. Serve with pasta, rice or mashed potatoes, or for a lighter side, pair with cauliflower rice, zucchini noodles or steamed vegetables. Enjoy!
    Results may vary.