Chicken Cacciatore

Photo: Sian Richards

Chicken cacciatore is a classic of Italian cuisine. Mushrooms, tomatoes and red peppers celebrate on the plate for our greatest pleasure!


  • 1 kg boneless skinless chicken thighs

  • 1 C. salt

  • freshly ground pepper

  • 2 tbsp. olive oil

  • 1 small onion, minced

  • Red peppers

  • 2 containers (227 g each) cremini mushrooms, sliced

  • 3 cloves of garlic, minced

  • 20 plum tomatoes or 2 cans of 796 ml

  • 2 tbsp. thyme leaves

  • 1 C. teaspoon fresh rosemary, chopped

  • 450 g rotini

  • 3 tbsp. Parsley, chopped


  1. Season the chicken legs with 1/2 tsp. salt Pepper. Heat a very large non-stick skillet over medium-high heat. Add 1 tbsp. tablespoons of olive oil, then fry the chicken pieces for 2 or 3 minutes on each side. Transfer to a plate.
  2. Bring a large pot of water to the boil and immerse the tomatoes in it for 1 or 2 minutes. Remove them with a slotted spoon, let them cool and peel them. Cut them in half and remove the seeds.
  3. Pour over 1 tbsp. tablespoons of olive oil in the pan, then add the onions, peppers, mushrooms and garlic. Cook until onion and mushrooms are tender, 7 to 10 minutes. Add the diced tomatoes. Return the chicken thighs to the pan with any liquid that has settled in the dish.
  4. Bring mixture to a boil, then reduce heat to medium-low. Simmer, uncovered, until chicken is tender and sauce is slightly thickened, about 20 minutes.
  5. Meanwhile, in a large pot of boiling water, cook the rotini without adding salt. Using a fork, break the thighs into large pieces. Reserve half of the chicken pan for the tomato chicken soup (recipe on next page). Mix the rest of the pan with the chicken with the rotini and sprinkle with parsley.