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Photo of Quick chicken cacciatore by WW

Quick chicken cacciatore

Total Time
50 min
15 min
35 min
On those cold winter nights, there’s nothing more satisfying than a hearty stew. This cacciatore will definitely warm the soul.


Olive oil

1 tbs

Chicken thigh, skinless, raw

480 g, fat trimmed, cut into 3cm pieces (buy 600g)

Red onion

1 medium, finely chopped


1 large, finely chopped


2 stick(s), finely chopped


2 clove(s), crushed

Fresh thyme

2 tsp, leaves

Sweet-style white wine

½ cup(s), dry

Canned diced tomatoes

400 g

Black olives, drained

cup(s), (50g pitted kalamata), halved

Chicken stock

cup(s), (80ml)


  1. Heat oil in a large saucepan over medium-high heat. Cook chicken, turning, in batches, for 3–5 minutes or until browned. Transfer to a plate.
  2. Lightly spray same pan with oil and heat over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add garlic and thyme and cook for 1 minute. Add wine and bring to the boil. Return chicken to pan with tomatoes, olives and stock and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until chicken is cooked through and sauce has slightly thickened. Serve.


SERVING SUGGESTION: Steamed green beans and zucchini, plus mashed potato. Boil, steam or microwave 600g potatoes (chopped) until tender. Drain and mash with ⅓ cup (80ml) skim milk until smooth. Season with salt and freshly ground black pepper.TIP: Suitable to freeze for up to 3 months.