Chicken and mushroom cacciatore

Chicken and mushroom cacciatore

Serves: 4  |  Preparation time: 20mins   |   Cooking Time: 1 hr


  • 8x Hazeldenes chicken casserole pieces 
  • 400g button mushrooms, trimmed
  • 1 brown onion, finely chopped
  • 2 tbsp extra virgin olive oil
  • 3 rindless bacon rashers, trimmed, chopped
  • 2 garlic cloves, crushed
  • ½ cup white wine
  • 500ml tomato passata
  • ⅔ cup kalamata olives
  • 2 tbsp capers, drained
  • ¼ cup chopped flat-leaf parsley
  • crusty bread or cooked pasta to serve


  1. Preheat oven 180°C (fan forced). Heat a deep, large heatproof casserole dish over high heat until hot. Add 2 tsp oil and half the chicken. Cook for 3 mins each side or until golden. Transfer to a plate. Repeat with oil and remaining chicken.
  2. Add half the remaining oil and mushrooms to the pan. Cook, stirring occasionally for 3-5 mins or until golden. Transfer to a plate.
  3. Add the remaining oil, onion and bacon to the hot pan. Cook, stirring often, for 5 mins or until onion softens. Add garlic and cook a further minute. Add wine and bring to the boil.
  4. Return chicken and mushrooms to the pan. Pour over tomato passata and shake the pan to allow sauce to run to the bottom.
  5. Cover with lid, transfer to oven and bake 35-40 mins until chicken is cooked through.
  6. Stir through the olives, capers and parsley, and serve with crusty bread or pasta. Enjoy!
Results may vary.