Casseroled Chicken Cacciatore

Casseroled Chicken Cacciatore


4 people made this

I don't normally cook chicken Cacciatore as a casserole, but for weeknights this recipe variation works great. Serve with crusty bread so suck up all the tasty juices.

Serves: 4 

  • 750g chicken breast
  • 1 zucchini, diced
  • 1 onion, diced
  • 2 celery stalks, thinly sliced
  • 1 capsicum, diced
  • 1/2 cup white wine or chicken stock
  • 1 large tin (800g) crushed tomatoes
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • salt and pepper, to taste
  • 1/3 cup, pitted olives

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a frying pan cook the chicken until just done. Remove from the pan and dice.
  2. In a casserole dish add the diced chicken, onion, celery, zucchini, capsicum and olives. Sprinkle with the thyme and rosemary. Season with salt and pepper. Pour over the tinned tomatoes and white wine. Gently combine if desired.
  3. Preheat the oven to 180 degrees C.
  4. Cook for 30 minute or until the vegetables have softened. Serve hot with fresh bread.

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