Mary Berry Chicken Cacciatore Recipe

This Mary Berry Chicken Cacciatore Recipe is a rustic and rich recipe, which is made with tender chicken thighs and bell peppers. It’s the perfect one-pot family dinner, ready in about 1 hour.

Mary Berry Chicken Cacciatore Recipe Ingredients

• 2 tbsp Olive Oil
• 6-8 bone-in, skin-on chicken thighs
• 1 large onion, chopped
• 1 red bell pepper, deseeded and sliced
• 1 yellow bell pepper, deseeded and sliced
• 2 cloves garlic, crushed
• 8 oz (225g) cremini or button mushrooms, sliced
• 1 tbsp all-purpose flour
• ½ cup (120ml) dry white wine
• 1 (14 oz/400g) can chopped tomatoes
• 1 tbsp tomato paste (purée)
• 1 tsp sugar
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh rosemary, chopped
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

How To Make Mary Berry Chicken Cacciatore Recipe

1. Brown the Chicken: Heat the olive oil in a large, deep skillet or casserole dish over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin-side down in the hot pan and fry for 5-8 minutes until the skin is deep golden and crispy. Flip and cook for 2 minutes on the other side. Remove the chicken to a plate.
2. Sauté the Vegetables: Add the chopped onion and sliced peppers to the fat remaining in the pan. Cook over medium heat for 5-7 minutes until softened. Add the garlic and mushrooms and cook for another 3 minutes.
3. Thicken the Base: Sprinkle the flour over the vegetables and stir well for 1 minute to cook out the raw flour taste.
4. Add Liquids and Aromatics: Pour in the white wine, scraping the bottom of the pan to release any browned bits. Stir in the chopped tomatoes, tomato paste, sugar, thyme, and rosemary. Bring the sauce to a boil, stirring until slightly thickened.
5. Simmer the Cacciatore: Return the browned chicken thighs to the pan, nestling them into the sauce so the skin stays above the liquid (this keeps it crispy).
6. Cook to Finish: Cover the pan with a lid and reduce the heat to low. Simmer gently for 35-40 minutes, or until the chicken is cooked through and tender. Alternatively, bake in a preheated oven at 375°F (190°C) for the same amount of time.
7. Serve: Skim off any excess fat from the surface if necessary. Garnish with fresh parsley and serve hot.

Recipe Tips

• What does “Cacciatore” mean? “Cacciatore” means “hunter” in Italian. In cooking, it refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. It’s a rustic, countryside dish.
• Can I use chicken breast? You can, but thighs are better suited for braising as they stay juicy. If using breasts, reduce the simmering time to 20 minutes to prevent them from drying out.
• Red wine or white wine? Traditional Northern Italian cacciatore often uses white wine, while Southern versions use red. Mary Berry typically uses white wine for a lighter flavor profile, but red wine adds a robust depth that is also delicious.
• How do I thicken the sauce? The flour added in step 3 should thicken the sauce nicely. If you prefer a thicker gravy at the end, you can remove the chicken and boil the sauce rapidly for 5 minutes to reduce it.

What To Serve With Chicken Cacciatore

This saucy dish needs a starchy side to soak up the rich tomato and wine flavors.

• Creamy Polenta or Mashed Potatoes
• Crusty Bread or Garlic Bread
• Tagliatelle or Pappardelle pasta
• Steamed Green Beans

How To Store Chicken Cacciatore

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
• Freeze: This dish freezes beautifully. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Mary Berry Chicken Cacciatore Recipe Nutrition Facts

(Per serving, assuming 4 generous servings)

• Calories: ~480 kcal
• Total Fat: 28g
• Saturated Fat: 7g
• Cholesterol: 140mg
• Sodium: 650mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 9g
• Protein: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Chicken And Cashew Nuts Recipe
• Mary Berry Malaysian Chicken Curry Recipe
• Mary Berry Chicken Taleggio Recipe

Mary Berry Chicken Cacciatore Recipe

Author: Chloe Saidani Cooking Method:Braising Cuisine:Italian-Inspired Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour Cooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:480 kcal Best Season:Available

Description

A classic, rustic Italian “Hunter’s Chicken” stew with tender chicken thighs, peppers, and mushrooms in a rich tomato and wine herb sauce.

Ingredients

• 2 tbsp Olive Oil
• 6-8 Chicken Thighs (bone-in)
• 1 Onion, chopped
• 1 Red Pepper, sliced
• 1 Yellow Pepper, sliced
• 2 cloves Garlic, crushed
• 8 oz Mushrooms, sliced
• 1 tbsp Flour
• ½ cup White Wine
• 1 can Chopped Tomatoes
• 1 tbsp Tomato Paste
• 1 tsp Sugar
• Herbs: Thyme, Rosemary, Parsley

Instructions

1. Season chicken and brown in hot oil for 5-8 minutes until skin is crispy. Remove.
2. Sauté onion and peppers for 5 mins. Add mushrooms and garlic; cook 3 mins.
3. Stir in flour and cook for 1 minute.
4. Add wine, tomatoes, tomato paste, sugar, and herbs. Bring to a boil.
5. Return chicken to the pan (skin-side up).
6. Cover and simmer on low heat (or bake at 375°F) for 35-40 minutes until tender.
7. Garnish with parsley and serve.

Notes

• Keep the chicken skin above the sauce while simmering to maintain some crispness.
• White wine gives a lighter flavor; red wine creates a richer, deeper sauce.
• Serve over polenta or pasta to catch the sauce.

Keywords:Mary Berry Chicken Cacciatore Recipe