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Chicken cacciatore is a delicious dinner that can be served up over either pasta or rice, we served it over barley. Delicious!

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon salted butter
  • 6 chicken thighs
  • salt to taste
  • pepper to taste
  • ¼ cup cake flour
  • 1 white onion, diced
  • 1 red bell pepper, sliced
  • 2 tablespoons tomato paste
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon smoked chilli flakes
  • 50 ml brandy
  • 200 ml chicken stock
  • 5 tomatoes peeled, cut into cubes
  • 30 ml tomato sauce
  • 2 tablespoons fresh or dried parsley, for garnish
  • 2 tablespoons capers
  • 10 black olives, cut into halves pips removed
In a large skillet heat oil and butter on medium high heat. Season chicken thighs with salt and pepper and coat with flour. Brown chicken in the pan for 3 minutes per side, just until browned. Remove from skillet and set aside.
Add onions, peppers, to pan and cook until softened, about 7 to 10 minutes, stirring occasionally. Add in tomato paste, garlic, ginger, Italian seasoning, and red pepper flakes and cook 1 to 2 minutes more.
Pour in brandy, tomatoes, and tomato sauce and stir to combine. Add chicken stock.
Return chicken to pan and let simmer until chicken is cooked through about 30 minutes.
Add olives and capers and cook for another 10-15 minutes.
Taste and add salt and peper as desired.
Serve hot and garnish with chopped parsley and parmesan cheese, optional.

Recipe and photo: Elize de Kock

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