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Chicken Cacciatore

In culinary terms Cacciatore means "hunter style" and generally refers to recipes cooked with tomato, onions, wine and herbs. Its a simple combination of flavours, that works especially well and is a great way to feed a hungry family!

Categories: Pesto, Poultry

Serves: 4 Preparation time: 20 minutes Cooking time: 50 minutes



  • 3 tbsp Filippo Berio Extra Virgin Olive Oil
  • 8 pieces of chicken (1.5kg) skin on
  • 12 shallots, peeled
  • 2 garlic cloves, peeled and finely chopped
  • 120ml white wine
  • 2 x 400g cans chopped tomatoes
  • 1 bay leaf
  • 4 sprigs of fresh thyme
  • 2 tbsp Filippo Berio Tomato & Ricotta Pesto
  • 250g small brown cap mushrooms


  1. Heat 2 tbsp of the Filippo Berio Extra Virgin Olive Oil in a large casserole dish and season the chicken joints to taste.
  2. Add the chicken pieces in batches and cook on both sides until brown over a medium heat.
  3. If the pan gets too dry, add a little more olive oil. Set aside.
  4. Heat the remaining tbsp of oil, add the shallots and garlic and gently cook for a further 5 minutes until the shallots are translucent.
  5. Add the white wine and simmer for 2 minutes until most of the wine has evaporated.
  6. Return the chicken to the pan, add the tinned tomatoes, herbs and stir in the Filippo Berio Tomato & Ricotta Pesto. Bring to the boil and simmer for 20 minutes.
  7. Add the mushrooms and cook for a further 10 minutes until the chicken pieces are cooked through.
  8. Season to taste and serve with tagliatelle.

Cook with:

Tomato & Ricotta Pesto

Based on an age old Sicilian recipe, Filippo Berio Tomato and Ricotta Pesto combines the sweetness of tomatoes with the rich smoothness of ricotta cheese, combined with fine Filippo Berio Extra Virgin Olive Oil. Simple to prepare, memorable to experience.

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