In the Kitchen: Chicken Caccitore


Welcome to STYLE’s new series In the Kitchen with Cassandra Wardrope. In this series, we will be featuring weekly recipes of some of the most delicious meals you have yet to try! If you’re as much as a foodie as we are, don’t forget to check out In the Kitchen for tasty, easy new recipes each week!

Chicken Caccitore

Chicken Caccitore

Source @tomato__tomatoe

This dish is inspired by my grandma’s classic recipe. The dish derives from Italy, but the recipe will vary from region to region. This one pot meal (which is my favourite kind) uses vegetables, chicken, spices and of course tomatoes. As the chicken slowly braises in the tomato sauce, it falls off the bone and absorbs all the delicious spices. It’s a warming dinner that can be served over orzo, rice or potatoes. This is a timeless recipe that reminds me of home.

Recipe by: Cassandra Wardrope

Instagram: @tomato__tomatoe

in the kitchen Chicken Caccitore

Source @@tomato__tomatoe


¼ cup olive oil

8 chicken thighs

1 white onion, sliced

4 cloves of garlic, minced

2 cups of red bell peppers

1 carrot, peeled and chopped

1 celery, chopped

3 tbsp fresh chopped parsley

6 sprigs fresh thyme

¼ red wine

1 jar of passata (pureed tomatoes)

2 tbsp tomato paste


Recipe chicken caccitore

Source : @tomato__tomatoe


1) Pat dry and season your chicken thighs generously with salt and pepper. Heat a large dutch oven to medium high with olive oil. Add the chicken thighs skin side down and cook for 4-5 minutes on both sides until golden. Remove chicken from the pot and set aside on a plate.

2) Add your vegetables and garlic to the pot and cook for 5-8 minutes until fragrant.

3) Create a hot spot in the pan by pushing the vegetables to the side and add your tomato paste. Cook this for 3 minutes until the paste becomes caramelized. Add your red wine and cook for a few minutes until the alcohol evaporates.

4) Turn the heat to medium and add your passata, herbs and chicken to the pot and bring this to a simmer. This should take a few minutes. Turn the heat to low and simmer for 30-40 minutes until the chicken is cooked.

5) Serve over orzo, potatoes or rice.

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