Go Back
+ servings
Chicken Cacciatore zoomed process shot
Print Recipe
5 from 13 votes

Chicken Cacciatore Recipe

Chicken Cacciatore is for dinner on Sweet Caramel Sunday! Rich tomato flavours, with tender chicken thigh and leg pieces, fresh carrot, mushroom and olives make this Chicken Cacciatore one for the senses! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, dinner party, family meal
Cuisine: Australian, International
Keyword: chicken cacciatore, chicken dinner, chicken recipe
Servings: 6
Calories: 332kcal
Author: Adrianne


Chicken Cacciatore

  • 1 kg chicken thigh and leg pieces skin on or off
  • 2 tablespoon olive oil
  • 2 teaspoon pepper
  • 2 teaspoon salt
  • 1 tablespoon garlic minced
  • 3 bay leaves dried
  • ½ cup white wine sav blanc or semillon sav blanc
  • 1 420g condensed tomato soup
  • ½ tin water see notes use empty tomato soup tin to measure
  • 1 400g diced tomatoes
  • 1 140 grams tomato paste
  • 1 teaspoon italian herbs
  • 4 carrots
  • 10 button mushrooms
  • 1 bunch celery
  • 1 425g red kidney beans
  • 1 420g lentils
  • ½ bunch coriander to garnish


Chicken Cacciatore Method

  • Prepare your vegetables by thinly slicing carrots, mushrooms and celery. Wash and drain your lentils and red kidney beans. Prepare chicken, by removing from pack and setting each piece on a chopping board
  • Heat a large pot on the stove, drizzle olive oil, add chicken pieces and season with salt and pepper. Cook for 5-10 minutes or until liquid from pieces runs clear 
  • Remove chicken pieces, but keep remaining juices in pot. To them add, further olive oil, garlic, bay leaves, salt, pepper, white wine. Fry off for 2-3 minutes until fragrant
  • Add tomato paste, diced tomatoes and tomato soup to pot. Use empty can of condensed soup and ½ fill with water, pour that into the pot as well. Add your chicken pieces back to the pot. Sprinkle in italian herbs. Add sliced carrot and celery pieces. Cook, stiring occasionally for 10 minutes 
  • Add olives and sliced mushrooms. Cook for another 10 minutes  
  • Add red kidney beans and lentils, stir to combine and cook for final 10 minutes 
  • Garnish with coriander to serve. Option to serve with quinoa or rice 


  • You may like to serve the dish with quinoa, rice or bread. Or you might find that the dish itself is enough without these extras, I like quinoa with my chicken cacciatore, but for a higher protein and lower carb option, skip these in favour of just the dish with the green garnish
  • I love meal prepping this dish for dinners for the weeks ahead. When defrosting, drain an excess water from the dish over the sink
  • You can use parsley to garnish the dish, but I like the taste of coriander 
  • This recipe makes a large amount of food. If only cooking for 2 people, reduce the chicken amount, but keep the remaining ingredients the same, other than using ½ celery bunch instead of whole bunch. 
  • In the method, you will use the oil, salt and pepper twice. Once to season the chicken and then again to make the syrup/juice that will form the base of your sauce. Use 1 tbs oil, 1 teaspoon salt, 1 teaspoon pepper each time. 
  • I use a mandolin to slice my vegetables, it is super quick and easy! 


Calories: 332kcal | Carbohydrates: 7g | Protein: 22g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 893mg | Potassium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6980IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1.6mg