Chicken Cacciatore is a dish made in the Italian hunter's style. Chicken is braised with olives, garlic, tomatoes and wine to create a delectable stew. This is a generous dish with robust flavours, paired perfect with a glass of Sangiovese. 

TO COOK

Season the chicken thighs on both sides with salt. Brown the chicken in a heavy saucepan over a medium heat. Add a tin of crushed tomatoes to the pan, transfer to an oven at 180C and roast for 20 minutes, until the tomato has cooked and slightly reduced.

TO SERVE

Our chicken cacciatore is best served on cold nights. Prepare a generous amount of crispy potatoes and serve at the table. Finish with a sprinkling of freshly chopped parsley, alongside roasted potatoes and a crisp salad.