Chicken Cacciatore with Capers and Olives

    1 hour 5 minutes

    Lovely Mediterranean flavours like capers, green and black olives and wine make this savoury scrumptious dinner divine.

    25 people made this

    Serves: 5 

    • 1 (2kg) chicken, cut into pieces
    • salt and pepper to taste
    • 1/4 cup olive oil
    • 2 onions, thinly sliced
    • 1/2 cup fresh sliced mushrooms
    • 1 (410g) tin chopped tomatoes
    • 1 (400g) tin condensed cream of mushroom soup
    • 1 cup (250ml) white wine
    • 1/4 cup pitted green olives
    • 1/4 cup black olives
    • 2 tablespoons capers
    • 250g pepperoni, sliced

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. In a large frypan heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from frypan. Set aside.
    2. In same frypan saute onions and mushrooms until translucent. Return chicken to frypan and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover frypan and let simmer for 30 minutes.
    3. Preheat oven to 180 degrees C. Remove frypan cover, pour frypan mixture into a 20x30cm baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.

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    Reviews in English (16)


    This was pretty good my husband really liked it. I did do a few things differently. I used boneless chicken and cut way down on the olive oil. I only had green olives on hand and used them but personally I would skip them and add more mushrooms. I also cut way down on the pepperoni to reduce the fat in the dish but still get the taste. I did add some fresh garlic and omitted the oven step since I used boneless chicken.I served it over pasta. I have to say it was different.  -  28 Jun 2000  (Review from Allrecipes USA and Canada)


    1)Loose the soup in favor of some Creme fraiche at the end of simmering time. 2)Reduce cooking time by using chicken breast/tenders 3)Loose the sausage 4)Serve with pasta  -  25 Apr 2000  (Review from Allrecipes USA and Canada)


    I really like this recipe. This recipe makes me think of puttanesca because of the olives and capers with a tomoto base. I decided to give it a little more of a puttanesca orientation by adding some anchovies. I only put in a few. They break down and disappear into the sauce but their flavor is there and it compliments this recipe. Using turkey preperoni decreases the fat and does not impact the flavor much (if any). This recipe needs a heavier red wine. I don't understand white wines in recipes like this.  -  15 Apr 2008  (Review from Allrecipes USA and Canada)