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Delia Smith Chicken Cacciatore Recipe

Delia Smith Chicken Cacciatore Recipe

Delia Smith's chicken cacciatore recipe braises chicken with tomatoes, wine, mushrooms and herbs for a rich, rustic Italian one-pot dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: British, Italian
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 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
  • 250 g chestnut mushrooms sliced
  • 3 garlic cloves crushed
  • 150 ml dry white wine
  • 400 g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp dried oregano
  • 2 bay leaves
  • Fresh basil torn, to finish

Method
 

  1. Season and brown the chicken, skin-side down first. Set aside.
  2. Soften the onion and peppers.
  3. Cook the mushrooms until golden and dry, then add garlic.
  4. Deglaze with white wine, scraping up browned bits.
  5. Stir in tomatoes, tomato purée, oregano and bay leaves.
  6. Nestle the chicken back in, skin-side up.
  7. Cover and simmer for 35–40 minutes until cooked through.
  8. Remove bay leaves, scatter with basil, and serve.

Notes

Take your time browning the chicken skin for the best flavour base.
Cook the mushrooms until their liquid evaporates for the best flavour.
Keep the skin above the liquid while simmering.
Deglazing properly with the wine lifts essential flavour from the pan.
Freezes well for up to 3 months.