Description
Jamie Oliver’s mushroom and chicken cacciatore is a traditional Italian-style braised chicken dish cooked with tomatoes, mushrooms, garlic, herbs, and sometimes wine. The chicken simmers slowly until tender, absorbing the rich tomato-based sauce.
Ingredients
4 chicken thighs (bone-in, skin-on preferred)
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- 250g mushrooms (button or chestnut), sliced
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- 1 onion, finely chopped
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- 3 garlic cloves, minced
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- 400g canned chopped tomatoes
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- 2 tbsp tomato paste
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- 120ml dry white or red wine (optional)
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- 2 tbsp olive oil
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- 1 tsp dried oregano
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- 1 tsp dried thyme
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- 1 bay leaf
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- Salt and black pepper to taste
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- Fresh parsley or basil for garnish
Instructions
Heat olive oil in a large deep pan over medium heat. Season the chicken with salt and pepper, then place it skin-side down. Cook until golden and crispy, then flip and brown the other side. Remove and set aside.
In the same pan, add chopped onion and cook until soft and translucent. Stir in garlic and cook briefly until fragrant.
Add sliced mushrooms and cook until they release their moisture and begin to brown. This step builds flavor and prevents a watery sauce.
Pour in the wine and let it simmer for a few minutes, scraping up any browned bits from the bottom. This adds depth to the sauce.
Stir in chopped tomatoes, tomato paste, oregano, thyme, and bay leaf. Mix well and bring to a gentle simmer.
Place the browned chicken back into the pan, nestling it into the sauce. Cover and simmer on low heat for 35–45 minutes until the chicken is fully cooked and tender.
Taste the sauce and adjust seasoning if needed. Remove the bay leaf, garnish with fresh parsley or basil, and serve hot.