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Recipes > Main Meal Recipes > Chicken cacciatore

Chicken cacciatore

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Recipe Information

Portions: 4

Time to make: 35 minutes




  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 medium mushrooms, sliced
  • 6 skinless, boneless chicken thighs, halved
  • ½ cup white wine
  • 2 x 400g cans chopped gluten-free tomatoes
  • 1 teaspoon sugar
  • 4 teaspoons sun-dried gluten-free tomato pesto
  • 2-3 sprigs rosemary
  • 2 tablespoons chopped fresh parsley


Step 1 Heat oil in a large non-stick pan and fry onion with garlic until softened. Add mushrooms and cook for 2-3 more minutes.


Step 2 Add chicken to pan, half at a time, and brown quickly over a high heat. Return all chicken to pan.


Step 3 Add wine, tomatoes, sugar, pesto and rosemary.


Step 4 Cover and simmer for 25 minutes or until chicken is tender. Season to taste and sprinkle with parsley. Serve 1 ½ thighs per serve with rice and a selection of mixed vegetables such as snow peas and cherry tomatoes.

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