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Chicken Cacciatore

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Ingredients

  • 2 tbsp Olive Oil

  • 1½kg Chicken pieces

  • 2 medium Onions, chopped

  • 2 cloves Garlic, chopped

  • 340ml Cider (original recipe had 125ml White Wine)

  • 1½ tbsp Vinegar

  • ½ cup (125ml) Chicken Stock

  • 600ml fresh Tomatoes, chopped (original recipe had 400g tin of Tomatoes)

  • 1 tbsp tomato purée

  • 1 tbsp fresh Basil, chopped

  • 1 tsp Sugar

  • 3 Anchovy fillets, chopped

  • ¼ cup (60ml) Milk

  • ½ Black Olive per chicken piece

  • 1 tbsp fresh Parsley, chopped (plus a little extra for garnish)

Method

  1. In a large pan, brown chicken in oil and then place in an oven-proof dish

  2. Add onion & garlic to original pan and cook until soft

  3. Add cider and vinegar and bring to the boil

  4. Simmer until liquid is reduced by half

  5. Add stock and bring to the boil for two minutes

  6. Add tomatoes, purée, sugar & basil and bring to boil

  7. Pour sauce over chicken pieces and place in oven for one hour at 170°C

  8. Soak anchovies in milk for 5 minutes and drain (apparently milk reduces fishy odour)

  9. Arrange chicken pieces in serving dish

  10. Pour sauce into a saucepan and bring to boil

  11. Add remaining ingredients and boil for one minute

  12. Pour over chicken

  13. Garnish with fresh chopped parsley

Notes

Quite a few changes have been made from the original, but this is really scrumptuous

©2025, but feel free to use any of these if you invite us to the tasting!

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