Alive and Cooking

Chicken Cacciatore

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1 ½ kg whole chicken, quartered
1 red onion, roughly chopped
1 clove garlic, roughly chopped
10 basil leaves
600 ml crushed tomatoes
200 ml water
Extra virgin olive oil


500 g polenta
1 clove garlic, roughly chopped
½ tsp. salt flakes
100 g unsalted butter, cubed
1 L water


Into a deep pan, combine the polenta ingredients (leaving behind the butter) and cook to the recommended length. Once cooked, stir through the butter and set aside.

Coat the chicken in oil, a good sprinkling of pepper and slide on to a grill plate or into a large pan. Cook skin-side down until the skin is golden, then turn once to seal the opposite side.

In a deep pot with a good splash of oil, fry the onion until slightly soft, sprinkle in some pepper, pour in the tomatoes and water. Add the chicken, cover and simmer for 1 hour or until the chicken is cooked.

Serve on a bed of polenta and baby spinach with a generous amount of cacciatore sauce and garnished with basil leaves.

Serves 4

Chicken Cacciatore