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!
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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.
  1. Add the white wine and simmer for 2 minutes until most of the wine has evaporated.
  2. 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.
  3. Add the mushrooms and cook for a further 10 minutes until the chicken pieces are cooked through.
  4. Season to taste and serve with tagliatelle.