Spicy chicken cacciatore

Spicy chicken cacciatore

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(8 ratings)

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Cooking time

Prep: 5 mins - 10 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 4

With a tub of homemade tomato sauce in the fridge, this dish is a cinch

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
485
protein
32g
carbs
17g
fat
31g
saturates
8g
fibre
5g
sugar
15g
salt
0.76g

Ingredients

  • 1 tbsp olive oil
  • 4 chicken leg portions, skin on
  • 2 red peppers, deseeded and cut into strips
  • 1 medium red chilli, deseeded and sliced
  • glass red wine (about 175ml/6fl oz)
  • ½ quantity tomato sauce (see 'Goes well with')
  • 1-2 handfuls black olives
  • chopped flatleaf parsley, to serve

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Method

  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a deep, ovenproof roasting pan that’s big enough to fit the chicken in a single layer. Season the chicken pieces all over, then place the pan on the hob and cook on a medium heat for 7-10 mins on each side until well browned. Scoop out the chicken with a slotted spoon and put to one side.
  2. Add the peppers and chilli to the pan (there should still be plenty of fat left in it) and cook for 10 mins until soft and beginning to brown at the edges. Pour away any excess fat, then pour in the wine and stir well for 1-2 mins as it bubbles up. Tip the tomato sauce into the pan and stir again. Add a little water (up to 150ml) to achieve a thick, pouring consistency. Nestle the chicken into the sauce and scatter with the olives. Cover, bake for 30 mins, then uncover and cook for 15-20 mins more to allow the chicken to crisp up. Spoon off any fat that has risen to the surface, scatter with parsley and serve with some rice, mashed potato or polenta.

Recipe from Good Food magazine, March 2010

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Comments

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MiniChef93's picture

Definitely agree! Easy, delicious and filling :) I was in a rush so added the onions, then chicken and fried while I was chopping the peppers then left it to fry for 10-15 minutes then added the wine and tomato in next, and still tasted great without the faffing of taking things out then in etc :) Also used green olives as I don't prefer black and was wonderful!

mizz-bieber's picture

what is ½ quantity tomato sauce (see 'Goes well with') need to make this for my coursework

sofiewood's picture
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Really yummy! If you don't have the pre-made tomato sauce a tin of tomatoes will do the same job! Easy peasy to make as well!

goldfishrock's picture

Simply delicious. Nice served with mixed white/wild rice.

lucyvictoriasmith's picture

Lovely, warming dish.
Easy to prepare and easy to wash up - only used a few pots.
I served with rice. Went down a treat with my husband :-)

bexstorr's picture
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Very tasty. I made with chicken drumsticks as I am on a bit of a budget and the chicken was cooked to perfection in the sauce in the oven after an initial fry in the pan. I'm not a fan of food which is too spicy so I took out all the chilli seeds but did use 2 chillis. The chopping in the first instance took a bit of time but it wasn't too laborious after that. I will be doing it again!

lynnireson's picture
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Really easy and ever so tasty. A big hit with my hungry boys and my supper guests (I used the same tomato sauce with sausages for the little children.) Even those who don't normally like chicken on the bone cleared their plates.

bd63af's picture
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Delicious especially with the recomended tomato sauce. Easy and straight forward, with a real twist of morrocan flavouring. Perfect for a winter warmer or a late summers evening supper.

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