Davina McCall’s chicken cacciatore

Davina McCall’s chicken cacciatore
  • Serves icon Serves 4
  • Time icon Hands-on time 20 minutes, cook time 45 minutes

Chicken thighs are cheap and tasty and they’re perfect for Davina McCall’s easy version of an Italian classic. She says “This is such a comforting dish and a lovely bubbling bake. It’s just right served with barley couscous and some greens such as beans or broccoli.” Thanks for the recipe, Davina!

For a broccoli side, take a look at this tenderstem broccoli recipe, served with a lemon vinaigrette.


  • 2 tbsp olive oil
  • 2 red onions, cut into wedges
  • 3 peppers (red, orange and yellow), cut into strips
  • 2 garlic cloves, chopped
  • 8 chicken thighs, skin on and bone in
  • 2 x 400g cans cherry tomatoes
  • Pinch chilli flakes (optional)
  • 2 fresh rosemary sprigs or 2 tsp dried oregano
  • 50g pitted kalamata olives


  1. Heat the oven to 200C/180C fan/ gas 6. Heat 1 tbsp of the oil in a large frying pan over a medium heat. Add the onions and peppers and fry for 3-4 minutes until slightly softened. Add the garlic and fry for another minute. Tip the peppers and garlic into a large ovenproof dish and set aside.
  2. Drizzle the chicken pieces with the rest of the oil, season well, then add them to the pan and fry until golden brown all over – you might need to do this in batches. Place the browned chicken on top of the onions and peppers in the oven dish.
  3. Pour the cherry tomatoes into the frying pan, add the chilli flakes (if using) and season, then warm through for a minute over a low heat. Tip the tomatoes into the dish with the chicken and vegetables, then add the rosemary sprigs or oregano/ Cover the dish with foil and bake in the oven for 30 minutes.
  4. After 30 minutes, remove the foil, scatter the olives into the dish, then bake for another 15 minutes, uncovered, or until the chicken is cooked through.

Recipe By

Davina McCall.


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