How to make baked chicken cacciatore

Baked chicken cacciatore encapsulates some of the things I love most about Italian cuisine: it’s simple yet packed with flavour, uses readily available ingredients and it is easy to make.  And, like many Italian dishes, it has an interesting history and ingredients that have evolved over time. 

Chicken cacciatore is most commonly made with chicken these days but when the recipe first came into existence during the Renaissance, it was made with game meats like rabbit.

Cacciatore means “hunter” in Italian and the hearty dish was ideal for those who needed something filling to eat as they roamed Italy’s forests in search of animals that could be killed and sold.

Chicken cacciatore was easy to cook in a pot over a fire and seasoned with local herbs such as parsley and oregano, so it was also cheap to make.  

It’s unlikely the dish originally contained tomatoes as these arrived in Italy from the New World much later, but it has evolved to include them over time.

However, it’s not unusual to find a traditional chicken cacciatore when you’re travelling through Italy, perhaps cooked with wine rather than tomatoes, game meat like rabbit or boar, or salami which is popular in southern Italy. 

There are lots of different ways to cook chicken cacciatore but this baked version is one of my favourites as it’s quick and easy, plus there’s no wine in it so the whole family can enjoy it. Red wine chicken cacciatore will no doubt be seen on the table in our house when our son turns 18 next year. 

INGREDIENTS

• 2x 400g cans of tinned tomatoes, drained well
• 2 tablespoons of tomato paste
• 110g (2/3 cup) pitted kalamata olives
• 1/2 cup finely chopped flat-leaf parsley
• 2 small red onions, cut into wedges
• 2 potatoes, each cut into 6 wedges or use whole if small
• 2 tablespoons of olive oil
• 4 x 180g chicken breasts
• Crusty baguette (optional), to serve

METHOD

1. Preheat oven to 180 degrees Celsius. Place tomatoes, tomato paste, olives and half the parsley in a large ovenproof dish, and stir to combine. Evenly place the onions and potatoes in the tomato mixture. Season with salt and pepper. Put on the lid and bake for 20 minutes.

2. Meanwhile, heat oil in a frying pan over high heat. Cook chicken for 2 minutes each side or until golden. Place chicken on top of vegetables in dish, then bake for a further 15 minutes or until the chicken is cooked through and vegetables are tender. 

3. Remove from the oven and check the sauce isn’t too watery. If so, remove the lid and bake for a further 10 to 15 minutes. 

4. Remove from oven and stand covered for 5 minutes.

5. Divide among plates, then scatter over remaining parsley. Serve with a crusty baguette, if desired.