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Photo of Chicken cacciatore by WW

Chicken cacciatore

Total Time
30 min
10 min
20 min
Why not make a big batch of cacciatore and freeze half, pulling it out on those nights when you want a quick dinner? Smart thinking!


Olive oil

2 tsp

Chicken thigh, skinless, raw

540 g, (Buy 600g), fat trimmed, cut into 3cm pieces

Brown onion

1 small, finely chopped


2 stick(s), finely chopped


2 clove(s), crushed

Dry-style white wine

80 ml, (1/3 cup)

Tomato paste

1 tbs

Canned diced tomatoes

400 g

Black olives, drained

75 g, pitted Kalamata variety, halved

Fresh flat-leaf parsley

½ cup(s), chopped


  1. Heat half the oil in a large saucepan over medium-high heat. Cook the chicken, turning, for 5 minutes or until browned. Transfer to a plate.
  2. Heat the remaining oil in the same pan over medium heat. Cook the onion and celery, stirring, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute. Add the wine and bring to the boil.
  3. Return the chicken to the pan with the tomato paste, tomato and olive and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until the chicken is cooked through and the sauce thickens slightly. Stir in the parsley. Season with salt and pepper.


SERVING SUGGESTION: Steamed green beans, yellow squash and potato mash. To make the mash, boil, steam or microwave 600g chopped potatoes until tender. Drain and mash with 1/3 cup (80ml) skim milk until smooth. Season with salt and pepper.