Chicken cacciatore

Chicken cacciatore

This big pot of chicken and tomato stew is perfect for a mid-week family meal.


For the chicken
For the polenta

Preparation method

  1. Heat the oil in a frying pan and fry the onion, celery and carrots for 4-5 minutes, or until softened. Add the chicken pieces and continue to cook for 2-3 minutes or until the have browned a little.

  2. Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock.

  3. Add the herbs, reduce the heat and simmer for 30 minutes, or until the chicken is cooked through.

  4. Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined.

  5. To serve, spoon the polenta onto serving plates and top with the chicken.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 5 December

James Martin presents with help from chefs Kuba Winkowski and Theo Randall.

Added. Check out your playlist Dismiss