Chicken cacciatore dandenongranges

Ann Creber's - Chicken Cacciatore


by Ann Creber


  • 1 small brown onion (peeled and coarsely chopped)
  • 1 red capsicum (seeded and sliced)
  • 4 ripe tomatoes (halved & quartered)
  • 1 tablespoon virgin olive oil
  • 1 generous sprig of fresh thyme
  • 2 bay leaves (torn)
  • 600-grams of chicken fillets (skin removed)
  • 1-2 cloves garlic (chopped or crushed)
  • 3/4 cup baby mushrooms (sliced)
  • 3/4 cup dry white wine
  • 1 tablespoon of chopped fresh herbs (oregano, sage, basil)
  • Pepper


  1. Heat the oil in a heavy saucepan, add the chicken portions and brown the chicken on all sides before transferring onto a plate. Add onion, capsicum, garlic and thyme to the pan for a couple of minutes.
  2. Add mushroom slices and tomatoes to the saucepan with the chicken portions, wine, herbs, and pepper.
  3. Bring to the boil, reduce heat, cover and simmer until chicken is almost cooked (about 25-30 minutes). Further, remove the lid and allow to cook gently until the liquid has slightly evaporated.
  4. Remove the thyme sprig.
  5. Serve with pasta, rice or crusty bread onto salad - Delicious!

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM

* Image courtesy of Pinterest