Amelia Grace Cacciatore translates to “hunter’s style,” and there’s something wonderfully rustic and unfussy about this dish that lives up to that name — chicken braised with tomatoes, wine, mushrooms and herbs until everything melds together into something deeply comforting.
This is a proper Italian classic, the sort of dish that needs very little precision and rewards patience with a rich, well-developed sauce.
It’s a wonderful one-pot dinner for a weekend, filling the kitchen with a warm, herby aroma as it simmers away.
Why Browning the Chicken Skin Properly Sets Up the Sauce
Just like with several other braised chicken dishes, getting a really good colour on the chicken skin before anything else happens in the pan matters enormously to the finished flavour.
As the skin browns over a properly hot pan, it develops deep, savoury flavour compounds that then transfer directly into the sauce as it simmers.
Rushing this step, or using a pan that isn’t hot enough, means you miss out on that foundational layer of flavour that the rest of the cacciatore is built on top of, resulting in a sauce that tastes noticeably flatter.
Ingredients for Delia Smith Chicken Cacciatore
- 8 chicken thighs, skin on and bone in
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 onion, sliced
- 2 red peppers, sliced
- 250g chestnut mushrooms, sliced
- 3 garlic cloves, crushed
- 150ml dry white wine
- 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 2 bay leaves
- Fresh basil, torn, to finish
How to Make Delia Smith Chicken Cacciatore — Step by Step
Step 1 — Season and Brown the Chicken
Season the chicken thighs generously with salt and pepper. Heat the oil in a large, heavy-based casserole dish over medium-high heat and brown the chicken, skin-side down first, for 5–6 minutes per side, until deeply golden. Set aside.
Step 2 — Soften the Onion and Peppers
In the same pan, cook the onion and peppers for 6–8 minutes, until softened.
Step 3 — Cook the Mushrooms
Add the mushrooms and cook for a further 5–6 minutes, until golden and any liquid they release has evaporated. Stir in the garlic for a final minute.
Step 4 — Deglaze with Wine
Pour in the white wine, scraping up any browned bits from the base of the pan, and let it bubble for 2 minutes.
Step 5 — Add the Tomatoes
Stir in the chopped tomatoes, tomato purée, oregano and bay leaves.
Step 6 — Return the Chicken
Nestle the browned chicken thighs back into the pan, skin-side up.
Step 7 — Simmer
Cover and simmer gently for 35–40 minutes, until the chicken is completely cooked through and tender.
Step 8 — Finish and Serve
Remove the bay leaves, scatter with torn fresh basil, and serve straight from the pot.
My Top Tips for the Best Delia Smith Chicken Cacciatore
Take your time browning the chicken skin. This step builds essential flavour into the sauce, so don’t rush it, even though it takes a few extra minutes.
Cook the mushrooms until their liquid has evaporated. This concentrates their flavour and stops the finished sauce turning watery.
Keep the chicken skin above the liquid while simmering. This keeps it from turning soft and soggy, so nestle the pieces skin-side up rather than submerging them.
Deglaze properly with the wine. Scraping up those browned bits stuck to the pan lifts a huge amount of flavour straight into the sauce.
Make it a day ahead if you can. Like most braises, this dish tastes even better the next day, once the flavours have had time to settle.
Serving Suggestions
Serve with crusty bread to mop up the sauce, or over pasta or polenta for a more substantial meal. A simple green salad on the side is a nice, light accompaniment.
How to Store Delia Smith Chicken Cacciatore
In the fridge: Store in an airtight container for up to 3 days. The flavour often improves after a day or two.
At room temperature: Not suitable — cool and refrigerate promptly after cooking.
In the freezer: Freezes well for up to 3 months. Defrost fully in the fridge before reheating gently until piping hot throughout.
Delia Smith Chicken Cacciatore Recipe
Ingredients
Method
- Season and brown the chicken, skin-side down first. Set aside.
- Soften the onion and peppers.
- Cook the mushrooms until golden and dry, then add garlic.
- Deglaze with white wine, scraping up browned bits.
- Stir in tomatoes, tomato purée, oregano and bay leaves.
- Nestle the chicken back in, skin-side up.
- Cover and simmer for 35–40 minutes until cooked through.
- Remove bay leaves, scatter with basil, and serve.
Notes
Frequently Asked Questions About Delia Smith Chicken Cacciatore
Can I use chicken breast instead of thighs?
You can, though thighs stay considerably more moist and tender over the simmering time, as breast meat can dry out more easily during longer cooking.
Can I make this without wine?
Yes, simply replace the white wine with extra chicken stock for a similar, though slightly less complex, depth of flavour.
Why is it important to keep the chicken skin above the liquid?
Submerging the skin in the sauce as it simmers means it turns soft and soggy rather than staying appealingly textured, so nestling the chicken skin-side up preserves that.
Can I make this dish ahead of time?
Yes, this dish reheats very well, so it’s a good option to make a day ahead and simply warm through gently before serving.
