A MEAL YOU CAN MAKE

Chicken cacciatore

Tender chicken in a tomato, mushroom and olive sauce, with bread.

About 55 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Bread contains wheat/gluten; check labels. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~528 kcal · 52g protein · 46g carbohydrate · 17g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Prepare the vegetables first. Cut 400g boneless chicken thighs (3 cm pieces) on a separate board without washing raw chicken. Wash hands, knife and board with hot soapy water.

  2. Brown the chicken

    Warm 15ml olive oil over medium-high heat. Brown the chicken on several sides; it will finish cooking in the sauce. For four portions, brown in batches and allow extra time. Transfer to a clean plate.

  3. Soften the vegetables

    In the same pan, stir 120g onion (sliced), 150g red pepper (sliced) and 150g mushrooms (halved) until softened. Add 10g garlic (minced) and 1 tsp dried oregano for the last minute.

  4. Braise in tomato

    Return the chicken and juices. Add 400g tinned tomatoes, 40g olives (pitted) and 150ml water. Bring to a gentle simmer, cover and cook on low heat. Stay nearby; extend the timer if needed. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

    Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

  5. Check and serve

    Confirm the chicken's probe check and tender vegetables. Serve with 120g bread (to serve) to soak up the sauce.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 40 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Italian hunter-style · boneless adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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