Chicken cacciatore with potatoes

Servings 4


45ml olive oil

8 chicken pieces

1 onion, cut into wedges

1 410g tin Italian chopped tomatoes

125ml water

500g potatoes, peeled, boiled and quartered

30ml fresh flat-leaf parsley, chopped plus extra for serving

20ml fresh thyme, leaves only

250g button mushrooms, sliced

20 Kalamata olives


  • Heat the oil in a casserole and brown the chicken, for about 10 minutes. Remove the chicken and keep warm.
  • In the same pot, add the onions, and sauté until translucent. Add the tomatoes, water and cook covered for about 10 minutes.
  • Return the chicken to the pot together with the potatoes and herbs. Simmer covered until the chicken is cooked through, for about 10 – 15 minutes.
  • Add the mushrooms and olives and continue to cook until the mushrooms are cooked. Sprinkle with extra parsley and serve.

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About the author: Brian Kitching
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