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Quick and Easy Chicken Cacciatore

A community recipe by

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This is an easier version of chicken cacciatore, and is made in a lidded frying pan or large saucepan. It produces lots of fragrant broth, which makes this perfect for serving with plain steamed rice. The cherry tomatoes can be omitted, but it's best to include them.


Serves: 2

  • 2 chicken breasts (skinless)
  • 1 can plum tomatoes (Italian)
  • 12 cherry tomatoes (approximately)
  • ½ small onion (chopped finely)
  • ½ tablespoon fresh rosemary (finely chopped)
  • 1 clove garlic (crushed)
  • 1 bay leaf
  • dry white wine (half a glass)
  • 1 tablespoon white wine vinegar
  • salt
  • pepper


Quick and Easy Chicken Cacciatore is a community recipe submitted by spacedog and has not been tested by so we are not able to answer questions regarding this recipe.

  • Put a little olive oil in a large frying pan, and place on a high heat.
  • Chop the chicken breasts into chunks - about 5 pieces per breast - brown on all sides, then place on a plate (only do about 4 at a time, or they will steam).
  • Turn the heat to medium. Fry the chopped onion in the same pan until it turns a golden brown, then add the garlic and fry for about 30 seconds.
  • Stir in the wine and allow to reduce almost to a syrup. Add the remaining ingredients and the browned chicken, stir, and bring to a simmer. Place the lid on the frying pan, turn down the heat, and allow to simmer gently for about 20 minutes. Season to taste.
  • After cooking the tinned tomatoes should be broken up a little with a wooden spoon, but it's better to leave the cherry tomatoes whole.
  • Serve with plain steamed rice or noodles.
  • Tell us what you think