Chicken Cacciatore

Chicken Cacciatore


  • 500g skinless chicken thigh fillets, fat trimmed, cut into 12 pieces
  • 1 tablespoon olive oil
  • 1 medium red onion, sliced
  • 2 celery stalks, cut into 1cm pieces
  • 2 medium carrots, sliced
  • 2 large cloves garlic, finely chopped
  • ¼ cup chicken stock
  • 1 x 400g can peeled tomatoes, coarsely chopped
  • 1 cup button mushrooms, sliced
  • 1 ½ tablespoons lemon juice
  • 12 pitted kalamata olives (optional)
  • 2 tablespoons chopped fresh (flat-leaf) or dried parsley


Approx 40-50 min. Serves 4

  1. Heat oil in a frying pan over moderate heat. Add chicken, cook until browned on both sides. Remove from the pan, set aside.
  2. Add onion, celery and carrots to the pan. Cook over low heat for 5-10 minutes, or until vegetables are soft. Add garlic and cook for 1-2 minutes.
  3. Add stock, scraping the base of the pan. Add tomatoes, mushrooms and lemon juice and bring to a simmer.
  4. Return chicken to the pan, cover and simmer over low heat for approximately 10 minutes, or until chicken is cooked through. Stir through parsley and olives.
  5. Serve with mashed potato, pasta or rice.

Cooking Hints

Add chilli flakes for extra heat/flavour.

Family Eating Tip

Larger serve sizes may be needed for children and teens who are taller or more active.

Page last updated on: 17 Sep 2019