Niall McKenna's Chicken Cacciatore

Chicken Cacciatore


  • 1/2 chicken, boned
  • 1 onion, finely sliced
  • 200g plum tomatoes
  • 1 red pepper, finely sliced
  • 30ml red wine vinegar
  • 60ml red wine
  • 3 cloves of garlic, minced
  • 20g capers
  • Basil to taste


Divide the chicken into four, you should have two pieces of leg and two pieces of breast.

Heat oil in a frying pan and brown of the chicken. Once the chicken has been browned, deglaze the pan with the red wine vinegar and reduce by half before adding the red wine and again reducing by half.

Add the garlic and further reduce the sauce by half.

Add in the onions and tomatoes and cook the stew until the sauce is thick.

Finish with capers and basil and season with salt and pepper to taste.

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