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Chicken Cacciatore


Chicken Cacciatore

Mid-week meals call for Chicken Cacciatore. We’ve dressed ours with SIMON JOHNSON Empeltre Olives, Italianavera San Marzano Tomatoes and El Navaricco Piquillo Peppers. This dish is baked on a bed of baked fregola, capturing all the delicious flavours in one pan.
Course Main Course
Cuisine Italian


  • You will need a large casserole dish


  • 500g Fregola Sarda
  • 1 brown onion, diced
  • 2 garlic cloves, sliced
  • chicken drumstick and/or thighs, we used 6 drumsticks, 3 thighs with bone in
  • Tasman Sea Salt
  • 2 x 400g Italianavera San Marzano Tomatoes
  • 200g SIMON JOHNSON Empeltre Black Olives
  • 320g El Navarrico Piquillo Peppers
  • 1/4 cup Extra Virgin Olive Oil
  • fresh bay leaves
  • 1/2 cup water, stock or red wine *if needed
  • chopped parsley to serve


  • Add fregola to the base of the casserole dish and top with onion, garlic and chicken pieces. 
  • Season with a generous amount of salt.
  • Add tomatoes to the tray, using a butter knife to cut tomatoes into smaller pieces.
  • Add the olives and piquillo peppers, along with a drizzle of the extra virgin olive oil. Tuck the bay leaves into the top of the casserole around the chicken pieces and peppers, etc.
  • Cover tray with foil and cook at 200C for 30 mins. Remove foil from tray and reduce heat to 180C. Continue to cook for an additional 30-40 mins, or until chicken is cooked through and golden.
  • Add a little red wine or stock if needed, while cooking. Approximately 1/2 a cup if the sauce reduces too fast.
  • Remove tray from oven and garnish with a drizzle of extra virgin olive oil and chopped parsley prior to serving.
Keyword chicken, olives, one-tray-bake, Tomatoes


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