I’ll level with you. I wouldn’t want to argue with an Italian chef about the authenticity of this as traditional cacciatore. But here’s the point: when I was a child my mum used to cook a tomato-ey, olive-y, capsicum-y chicken dinner which she called Chicken Cacciatore. Margaret Fulton, as opposed to Nonna, may have had a greater hand in it. It was yum.
And that’s what we wanted to recreate here. Chicken pieces, seared and then roasted with onion, garlic, roasted capsicum, tomato, fresh herbs and olives. Reheat in a moderate oven… and you’re done. Serve with potato or polenta, any way you like, and a salad or steamed veggies.
Gluten free. Suitable for a low sodium version.
Ingredients: Chicken, tomato passata, onion, capsicum, olives, olive oil, garlic, thyme, parsley, caster sugar, chilli, salt, pepper.
Low sodium version does not contain any olives or salt.
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