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Hearty Chicken Cacciatore

Posted on June 07 2022


4 Golden Cockerel chicken Maryland pieces
1/4 cup Pams plain flour
2 tbs Pams olive oil
2 Brown onions sliced
4 Garlic cloves sliced
1 tbs Pams Capers rinsed
1 Chargrilled Capsicum sliced (Fresh or Riviana tinned)
1 cup Green Valley Pitted Kalamata olives
2 Mrs Rogers Bay Leaves
2 sprigs TVF Rosemary (1 tsp Mrs Rogers Mixed Herbs)
1 tsp Mrs Rogers Dried Oregano
1 cup McGuigans Chardonnay
800 g Pams Chopped Tomatoes

Click here to find all the ingredients for this amazing dish!



  1. Preheat oven to 180C (160C fan-forced). Cut Marylands into two pieces - thigh and drumstick. Season liberally with salt and pepper, and coat in flour, shaking off excess. Heat olive oil in a large, heavy-based lidded casserole dish. In batches, brown chicken pieces well on all sides. Remove to a plate.
  2. Drain off all but 1 tbsp oil. Add onions and garlic and cook, stirring for 5 minutes until starting to caramelize.
  3. Add capers, sliced capsicum, olives and herbs and stir to release flavours. Pour in white wine and allow to bubble up and simmer for a minute. Add tomatoes and simmer for a further 5 minutes.
  4. Return chicken to the pan, spooning some of the sauce over, so that the pieces are almost submerged. Cover with a lid and bake in the oven for 1 1/4 hours.
  5. Serve with mashed potatoes and steamed green vegetables.

This slow-cooked chicken cacciatore is hearty and warming, perfect for any time of the year. The recipe uses chicken Marylands, and is easy to prepare – just pop it in the oven and bake until juicy and tender.

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