Chicken Cacciatore

I have been working on this recipe all week for you guys because it’s one of my all-time favourites! It’s so cosy and comforting during Winter without being heavy or rich. I love how the chicken cooks low and slow and basically falls apart in shreds at the end. It is SO good. This recipe serves four for a good dinner and my favourite way to enjoy it with a simple soft milk polenta.

To make the polenta, just heat 1 cup of milk per person in a saucepan and rain in 1/4 cup polenta per person, whisking constantly. Stop whisking after a minute or two and let it thicken for just a minute, then continue whisking until it’s the same consistency as pancake batter. Remember to salt your polenta.

This chicken cacciatore really is the best ever, with a bucket-full of flavour and I swear it’s the anchovies and pancetta that make it! And don’t worry, you can’t taste the anchovies, they are just there for a special little bit of saltiness, I promise!

So don’t wait any longer, whip this up tonight! Happy cooking!

Mel x

Print Recipe

THE BEST-EVER CHICKEN CACCIATORE

Ingredients

• 600g chicken thighs
• 300g button mushrooms, halved
• 1 cup kalamata olives, pitted
• 3 anchovies, chopped (optional)
• 1 large jar of passata (800g)
• 1 red onion, sliced
• 2 garlic cloves, minced
• 1 sprig of rosemary
• 6 slices pancetta, torn
• Salt and pepper
• Extra virgin olive oil

Instructions

• Place onions and mushrooms into a large pot with a drizzle of olive oil. Saute on medium for 5 or so minutes until onions become translucent.
• Add chicken thighs, turning occasionally until browned.
• Add pancetta and garlic and saute for 2-3 minutes then add all remaining ingredients.
• Simmer on low without a lid, stirring every now and then, for 1 hour.
• You might like to cook your cacciatore longer, and that's absolutely fine! The longer the better 🙂
• Season with salt and pepper to taste then serve with pasta, polenta, rice or veggies.