Chicken cacciatore

Name: Chicken cacciatore
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 400g cooking chorizo, chopped; 12 chicken thighs, with bones and skin; Olive oil, for rubbing; 3 red onions, cut into wedges; 750g Charlotte potatoes, halved lengthways; 4 garlic cloves, chopped; Small handful fresh thyme leaves; 3 x 400g cans chopped tomatoes; 150ml chicken stock, hot; Pinch of chilli flakes (optional); 200g black pitted Kalamata olives; Small handful fresh flatleaf parsley

Portion size: Serves 6
Takes 15 min to make, 1 hour to cook
Difficulty: easy

Dairy-free

Gluten-free

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This Italian chicken recipe is a hearty crowd-pleaser and an ideal dish to make on a Bank Holiday or lazy Sunday. Full of warm flavours from the chorizo and chilli, with plenty of herbs too.

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Ingredients

400g cooking chorizo, chopped
12 chicken thighs, with bones and skin
Olive oil, for rubbing
3 red onions, cut into wedges
750g Charlotte potatoes, halved lengthways
4 garlic cloves, chopped
Small handful fresh thyme leaves
3 x 400g cans chopped tomatoes
150ml chicken stock, hot
Pinch of chilli flakes (optional)
200g black pitted Kalamata olives
Small handful fresh flatleaf parsley

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Heat a large frying pan over a medium heat. Add the chopped chorizo and fry until just golden. Remove from the pan with a slotted spoon and set aside. Rub the chicken thighs with a little olive oil, season well, then fry in the frying pan until golden brown all over. Divide the chicken between 2 large roasting tins, scatter over the chorizo pieces and set aside.
Add the onion and potatoes to the frying pan and fry for 5-6 minutes until golden. Add the garlic and thyme and fry for 1 minute. Tip the mixture over the chicken pieces.
Mix the tomatoes, stock and chilli flakes (if using) in a pan, season well and warm through over a low heat. Pour around the chicken thighs and vegetables. Bake, covered with foil, for 30 minutes. Remove the foil, scatter with the black olives and bake for another 15 minutes until the chicken is cooked through. Scatter with parsley before serving.
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Nutrition

611kcals Calories
30.5g (9.7g saturated) Fat
52.2g Protein
34.4g (10.6g sugars) Carbs
2.4g Salt

Make Ahead

To freeze: make the cacciatore, but don’t garnish with parsley. Cool, wrap in cling film, then foil, and freeze for up to 3 months. Defrost fully before reheating.

To Drink

A fruity, full-bodied rosé is popular with Chicken cacciatore, and it’s OK. But better, surprisingly, is a crisp, unoaked dry white. So, for an easy and refreshing match, crack open a decent bottle of Soave or Verdicchio, or French Sauvignon Blanc. For those who don’t want wine, offer lime and ginger cordial.