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Chicken Cacciatore


  • 2 cups plain flour

  • a little garlic powder

  • sea salt & freshly ground pepper

  • 1½ cups milk

  • 1-2 eggs

  • 1 chicken, portioned

  • olive oil

  • 3 large garlic cloves, crushed

  • 1 large onion, chopped

  • 2-3 chillies, finely chopped

  • 4-5 large field mushrooms, peeled & cut into wedges

  • 1 cup dry white wine

  • 2 cups chicken stock

  • 2 cans diced tomatoes, drained a little

  • 6 pieces roasted capsicum, sliced

  • 1 tbsp capers, rinsed & drained

  • 3 anchovy fillets

  • 8 fresh basil leaves, torn


  • 1.

    Mix together flour, garlic powder and seasonings.

  • 2.

    Combine milk and eggs in another bowl.

  • 3.

    Dust chicken in the flour, dip in the eggwash and then dust with flour again.

  • 4.

    Heat a layer of oil in a heavy-bottomed pan and fry the chicken, covered, until golden all over. Remove.

  • 5.

    Heat a little oil in a pot and gently saute garlic, onion and chillies until tender, stirring now and again.

  • 6.

    Add a little more oil if needed, together with the mushrooms. Briefly cook.

  • 7.

    Then add wine, stir and cook down a little.

  • 8.

    Add about 1 cup stock, tomatoes, roasted capsicum, capers, anchovies, a little salt and freshly ground pepper. Mix well and bring to the boil.

  • 9.

    Then return the chicken, turn heat down and gently simmer, covered, for about 20-30 mins until chicken is cooked, turning once.

  • 10.

    Carefully remove the chicken, turn heat up, stir in the basil and briefly cook. Taste the sauce for seasoning.

  • 11.

    Place a piece of chicken on individual plates and spoon plenty of the sauce over the top. Serve with your favourite potato dish and green vegies on the side.

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