Chicken Cacciatora

Makes: 4
Preparation time: 20 minutes
Cook time: 50 minutes


  • 3 tbsp Filippo Berio Olive Oil
  • 8 pieces of chicken (1.5kg), skin on
  • 12 shallots peeled
  • 2 garlic cloves, peeled and finely chopped
  • 120ml white wine
  • 2 x 400g cans chopped tomatoes
  • 1 bay leaf
  • 4 sprigs of fresh thyme
  • 2 tbsp Filippo Berio Tomato & Ricotta Pesto
  • 250g small brown cap mushrooms


Heat 2 tbsp of the Filippo Berio Olive Oil in a large casserole dish and season the chicken joints to taste.

Add the chicken pieces in batches and cook on both sides until brown over a medium heat. If the pan gets too dry, add a little more olive oil. Set aside.

Heat the remaining tablespoon of oil, add the shallots and garlic and gently cook for a further 5 minutes until the shallots are translucent. Add the white wine and simmer for 2 minutes until most of the wine has evaporated.

Return the chicken to the pan, add the tinned tomatoes, herbs and stir in the Filippo Berio Tomato & Ricotta Pesto. Bring to the boil and simmer for 20 minutes.

Add the mushrooms and cook for a further 10 minutes or until the chicken pieces are cooked through. Season to taste and serve with tagliatelle.

Cook's Tip:

2 sliced red onions are a quick alternative if you don't want to peel shallots.

Did you know:

This is our take on the hearty Italian classic. In culinary terms Cacciatore means “hunter style” and generally refers to recipes cooked with tomato, onions, wine and herbs.

Its a simple combination of flavours, that works especially well and is a great way to feed a hungry family!


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