Chicken cacciatore

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Serves: 4

By Twinklemegan

(1 Vote) 1


  • 1 onion peeled and chopped

  • 1 tsp sugar

  • 0.5 pints chicken stock homemade

  • 1 tin chopped tomato

  • 6 closed cup mushrooms optional

  • 1 clove garlic peeled and chopped

  • 4 tbsp plain flour for coating the chicken

  • 2 tbsp single cream

  • 4 chicken thigh or drumsticks, free-range

  • 500g fresh pasta tagliatelle


  1. Place the chicken in a plastic bag with flour and seasoning and shake to coat.
  2. Heat some olive oil in a pan and fry the chicken, with skin on, until golden. Remove from the pan, keep warm and remove the skin if desired.
  3. Add the onion and chopped garlic to the pan and fry until golden.
  4. If liable to stick, then transfer to a new pan, with the chicken, and add tomatoes, about half the stock, the sugar and seasoning. Bring to the boil and simmer for around 45 minutes or until the chicken is cooked, topping up with stock as needed.
  5. If using mushrooms, sauté them first and add when the chicken is nearly cooked.
  6. When the chicken is cooked, cook the pasta as per instructions (or a little earlier if using dried pasta).
  7. Dish up the pasta and place one piece of chicken on each.
  8. Stir cream into the remaining sauce, heat through and spoon over the chicken.

Additional Information

  • Can Freeze

  • Make Ahead

  • Pasta

  • Chicken

  • Main Course

  • Nut Free

  • tomato

  • mushroom

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  • Twinklemegan 19/01/08 23:27

    This is a delicious way of serving chicken and my toddler loves it.