Spicy chicken cacciatore

Spicy chicken cacciatore

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 - 10 mins

Cook time

Cook 1 hr 15 mins

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.

Per serving

485 kcalories, protein 32g, carbohydrate 17g, fat 31 g, saturated fat 8g, fibre 5g, sugar 15g, salt 0.76 g

Recipe from Good Food magazine, March 2010.

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Latest comments and suggestions

  • Binder photo Gillybean

    24 March 2010

    Gillybean rated this recipe

    5 stars

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  • Binder photo Eleanor

    01 April 2010

    Eleanor rated and commented on this recipe

    3 stars

    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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  • Binder photo Beth

    05 May 2010

    Beth rated this recipe

    5 stars

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  • Binder photo Lynn

    25 September 2010

    Lynn rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Bexstorr

    12 November 2010

    Bexstorr rated and commented on this recipe

    4 stars

    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!

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  • Binder photo kearn85

    18 November 2010

    kearn85 rated this recipe

    5 stars

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  • Binder photo Smithy

    05 January 2011

    Smithy commented on this recipe

    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 :-)

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  • Binder photo Goldfishrock

    17 February 2011

    Goldfishrock commented on this recipe

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

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  • Binder photo Colin

    08 March 2011

    Colin rated this recipe

    3 stars

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  • Binder photo SofieWood

    05 July 2012

    SofieWood rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Divyani Chauhan

    21 October 2012

    Divyani Chauhan commented on this recipe

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

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 - 10 mins

Cook time

Cook 1 hr 15 mins

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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Per serving

485 kcalories, protein 32g, carbohydrate 17g, fat 31 g, saturated fat 8g, fibre 5g, sugar 15g, salt 0.76 g

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