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Chicken cacciatore

This twist on a traditional Italian chicken dish is full of tasty vegetables.
  • 4 skinless, boneless chicken breasts, each cut into 3 pieces
  • 1 tablespoon oil
  • 1 red onion, peeled and sliced
  • 1 green capsicum, deseeded, cut into strips
  • 2 celery stalks, cut into 1cm cubes
  • 2 medium carrots, cut into 1/2cm slices
  • 2 large garlic cloves, finely chopped
  • 1/4 cup liquid chicken stock
  • 400gram can chopped tomatoes
  • 1 cup sliced mushrooms
  • 1/2 lemon, frehly squeezed
  • 1/4 teaspoon chilli flakes (optional)
  1. 1. Season chicken with freshly ground black pepper. Heat the oil in a non-stick pan over moderately high heat. Add the chicken and saute until browned on both sides. Remove from the pan and set aside.
  2. 2. Add onion, capsicum, celery and carrots to the pan and cook over moderate heat until vegetables are soft, about 10 minutes, stirring frequently. Stir in garlic and cook a further 2 minutes.
  3. 3. Add stock, scraping browned bits from the bottom. Add tomatoes, mushrooms, lemon juice and chilli flakes and bring to a simmer.
  4. 4. Return chicken to the pan, cover and simmer over low heat until chicken is cooked through, about 15 minutes.
Thanks to the Heart Foundation for this recipe.