Davina McCall’s chicken cacciatore
- Online only
- Serves 4
- 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.
- Dairy-free recipes
- Gluten-free recipes
- 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
- 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.
- 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.
- 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.
- 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.
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