Chicken Cacciatore

by Kate Brooke Green

Chicken Cacciatore

Did you know ‘cacciatore’ translates as 'hunter' in Italian and can be made using chicken or rabbit? Rabbit is a very common choice of meat  in the north of Italy, but its popularity never took off in the UK. In Italy, a ‘hunter’ stew would most likely also include slow-cooked  game birds to tenderise the meat. For the purpose of our recipe, we will focus on chicken.

As with many old,  traditional recipes, there are lots of variations and quite often people can get very animated regarding what the correct ingredients should be. Some say white wine should be the base, others protest it should be red! Are tomatoes authentic? What about black or green olives? We say as long as it tastes delicious, we don’t mind!

Mustard Family Foods Red Wine & Onion Sauce is the perfect base for a delectable Chicken Cacciatore, making this an easy and quick meal to whip up. All you need are chicken legs,  and store cupboard staples.  Our Red Wine & Onion Sauce can be bought online and is a part of our frozen Summer Sauce Box


Kate Brooke Green 





Prep Time

5 minutes

Cook Time

50 minutes


  • 4 Chicken legs, bone in and skin on

  • 1 Red pepper, cut roughly into 3cm dice

  • 1 Red onion, cut into 1/8th pieces

  • 2 Garlic cloves, crushed

  • 4 Sprigs of thyme

  • 4 Sprigs of Rosemary

  • 150g Cherry tomatoes, cut in half

  • 2 tsp Tomato paste

  • 100g Green olives, pitted

  • 1 Bag Mustard Foods Red Wine & Onion Sauce 

  • 1 Tin of cannellini beans, drained

  • 50ml Rapeseed oil

  • Salt and cracked black pepper for seasoning


  1. Heat rapeseed oil in a large skillet-style pan that is suitable to go into the oven.

  2. Season the chicken legs with salt and cracked black pepper, then place into the pan, skin side down.

  3. Allow the chicken to colour, until golden brown. 

  4. Add the red onion wedges and rough diced red pepper to the pan, allow to fall in between the chicken and soften in the pan.

  5. Turn the chicken over to colour the flesh side, keep an eye on the onion and pepper, move where required.

  6. Add tomato paste and cook off for 1 minute to remove the tinny flavour.

  7. Place cherry tomato halves into the pan along with the rosemary and thyme sprigs and turn the oven to 180°C.

  8. Pour the Mustard Foods Red Wine & Onion Sauce into the pan and add the green olives.

  9. Place the pan into the oven and cook at 180°C for 40 minutes.

  10. Serve the chicken with some wilted greens, such as spinach, kale, cavelo nero or tenderstem broccoli on the side.

Recipe Note

Chef's Tips

We have used chicken legs with the bone still in, but if you are not too keen on eating meat on the bone, you can easily swap for whole chicken breast or diced chicken breast, just adjust the cooking time.

Also feel free to swap the green olives for black olives. The cannellini beans could also be swapped for butter or haricot beans if you have a spare tin in the back of the cupboard.

Red Wine and Onion Sauce Nutritionals

From product page

Writer profile: Kate Brooke Green

After honing her skills at Westminster Kingsway, culinary competitions and the kitchens of many high-end restaurants, it was a drive for new challenges whilst fusing her talents of a fine art degree that led to moving into food and product development. Kate developed and launched many products with top retailers Waitrose and M&S, worked with established manufacturers, airline and food delivery services, as well as headed up food development at prominent restaurant groups such as The Ivy Collection.