Chicken Cattiatore

Serves 4



  • 1 tbsp olive oil

  • Salt and pepper

  • 750g - 1kg chicken thighs, on the bone

  • 2 brown onions, finely chopped

  • 2 garlic cloves, finely chopped

  • 1/2 cup kalamata olives, pitted

  • 1 tbsp tomato paste

  • 500ml chicken stock

  • 2 x 400g tinned tomatoes

  • 250ml red wine

  • 1 tsp dried oregano


  1. Heat olive oil in a large non-stick saucepan over a medium-to-high heat. Fry the seasoned chicken thighs for 2-3 minutes on each side until golden and set aside on a plate.

  2. In the same pan with the chicken juices, sauté the onions, garlic, capsicum and olives for 2-3 minutes or until caramelised.

  3. Add the tomato paste, red wine and chicken stock, and cook for 5 minutes or until the alcohol has cooked off (see note). Add the tinned tomatoes.

  4. Place the chicken into the pan so that it is submerged in the liquid. Add oregano and cover with foil or a lid pot.

  5. Simmer for 25 minutes or until the chicken is cooked through and tender.

  6. Enjoy!

Note: you can test if the alcohol has cooked off by smelling the liquid. If the smell does not burn your nose, the alcohol has cooked off.

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