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Chicken Cacciatore

Time: ★★★☆☆

Cooking Level: ★★☆☆☆

  • 1 stalk Organic celery

  • 400g of Organic sebago potatoes

  • 2pcs Organic carrots

  • 4pcs of Lilydale chicken high or chicken drumstick

  • 2tbsp Extra virgin, basil infused avocado Oil

  • 2 cloves Garlic, peeled

  • 300ml Pacific organic chicken broth

  • 1 jar Jamie Oliver tomato & basil pasta sauce

  • 1 jar Green olives, pitted

  • 1 Bay leaf

  • 1 tsp Fresh thyme leaves

  • 1 tsp Fresh sage leaves

  • Fresh basil leaves

  • Salt & pepper to taste

  1. Wash celery and dice

  2. Peel the sebago potatoes and dice. Also peel the carrots and garlic and dice

  3. Season the chicken thigh with salt and pepper

  4. In a large pan, heat the avocado oil and brown the chicken thigh on all sides.

  5. Add the vegetables, garlic and stir thoroughly

  6. Add the tomato sauce and chicken broth, simmer on low heat for 1 hour. Stir frequently and add stock or water if necessary.

  7. At the end add the olives, thyme and sage and let it simmer for another 5 min.

  8. Sprinkle with fresh Basil leaves. Serve in a casserole on the table


If possible get the chicken thigh skin on. After browning the chicken you can also add some white wine and reduce. At the end you can add some aged balsamic vinegar for darker color and richer flavor. Serve with a glass of white wine and some fresh baked baguette and some nice olive oil. Also good with mashed potatoes.

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