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Chicken cacciatore

This hearty chicken cacciatore is rustic Italian dining at its best.

15 Mins
Prep Time
50 Mins
Cook Time
4 People


  • 8 Moy Park Irish chicken drumsticks
  • Salt and pepper to season
  • 2 tbsp olive oil
  • 2 tbsp minced garlic (or 8 cloves)
  • 1 medium onion, diced
  • 1 small yellow pepper, diced
  • 1 small red pepper, diced
  • 1 large carrot, peeled and sliced
  • 300g mushrooms, sliced
  • 8 sprigs of thyme
  • 2 tbsp freshly chopped parsley
  • 2 tbsp freshly basil
  • 1 tsp dried oregano
  • 150ml red wine
  • 2 x 410g cans crushed tomatoes
  • 2 tbsp tomato paste
  • 200g baby plum tomatoes, halved
  • 1/2 tsp chilli flakes
  • 1/2 cup pitted black olives


  1. Season the chicken drumsticks with salt and pepper and set aside.
  2. Drizzle oil in a heavy cast iron skillet, add the garlic and fry for 30 seconds.
  3. Add the onion, peppers, carrot, mushrooms and the herbs. Sauté for 5 minutes until the onion is transparent and the vegetables are beginning to soften, keep gently stirring so they don’t stick.
  4. Add the chicken and sear until both sides are deep golden brown.
  5. Pour in the wine and allow it to simmer and reduce down (about 5-6 minutes).
  6. Add the crushed tomatoes, tomato paste, baby plum tomatoes and chill flakes. Season with salt and pepper to your tastes.
  7. Cover with a lid and reduce heat to simmer for 30-40 minutes, stirring occasionally.
  8. Add the olives and continue to simmer for a further 10 minutes.
  9. Serve with rice potatoes or couscous.