Chicken and pepper cacciatore recipe
The whole family will love this Italian-influenced chicken dish. The sweetness of the cherry tomatoes, peppers and red onions balances beautifully with the tangy olives and aromatic rosemary. Add some chilli flakes for a bit of a kick.
See method- Serves 4
- 15 mins to prepare and 50 mins to cook
- 533 calories / serving
- Freezable
- Dairy-free
Ingredients
- 3 tbsp olive oil
- 2 red onions, cut into wedges
- 3 peppers (a mix of red, orange and yellow) deseeded and cut into chunky strips
- 2 garlic cloves, chopped
- 1.5kg (3lbs) whole chicken, jointed into 8 pieces
- 800g (1 1/2lb) tinned cherry tomatoes
- 150ml (¼pt) hot chicken stock
- pinch chilli flakes (optional)
- 2 sprigs rosemary, plus 1tbsp chopped rosemary, to serve
- 200g (7oz) pitted Kalamata olives
- small handful fresh flat-leaf parsley, chopped, to serve
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Shop ingredientsEach serving contains
- Energy
- 2235kJ 533.0kcal
- Fat
- 21g
- Saturates
- 4g
- Salt
- 2.2g
- Sugars
- 16g
of the Reference intake
Carbohydrate 18.6gProtein 63.4gFibre 7.2g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Heat 2tbsp oil in a large frying pan over a medium heat. Add the onions and peppers and fry for 3-4 minutes or until slightly softened. Add the garlic and fry for 1 more minute. Tip the onion and pepper mix into a large ovenproof dish, set aside.
- Drizzle the chicken pieces with the remaining olive oil, season well, then fry in the frying pan until golden-brown all over. Put the chicken on top of the peppers and onions in the ovenproof dish.
- Pour the tinned cherry tomatoes, stock and chilli flakes (if using) into a pan, season well and warm through over a low heat. Pour the sauce around the chicken pieces and vegetables, then add the rosemary sprigs and bake, covered with foil, for 30 minutes.
- Remove the foil, scatter with the black olives and bake for another 15 minutes or until the chicken is cooked. Cut into a thick section of the chicken to ensure it is cooked through with no pink showing.
- Scatter with the chopped parsley and extra chopped rosemary, then serve.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
