Chicken Cacciatora

Cacciatora means 'hunter' in Italian and so this is alternatively called 'Hunters Chicken'. It is inspired by a recipe by Delia Smith but reduced for a single portion with some ingredient changes. A very tasty classic Italian dish.


For 1 Continued...
1 tbspn olive oil 1 tspn dried rosemary
1 chicken breast 1 tspn lemon juice
100 gm onion (prepared weight) 150 ml dry cider
1 tspn garlic (crushed) 1 tspn white wine vinegar or cider vinegar
3 tbspn chopped tomatoes to taste salt to taste
1 tspn tomato purée freshly ground black pepper to taste


Cooking - about 50 min

  1. Heat the oil in a flameproof casserole and fry the chicken for about 2 min on each side or until it takes on a brown colour, them remove from the pan and set aside.
  2. Reduce the heat to medium and add the onions and cook, stirring regularly, for 8 min until lightly browned.
  3. Stir in the garlic and cook, stirring, for 1 min.
  4. Stir in the chopped tomatoes, tomato purée, rosemary, lemon juice, dry cider, white wine/cider vinegar, salt and black pepper, bring back to the boil, and simmer, covered, stirring regularly, for 20 min.
  5. Return the chicken to the pan and simmer, covered, stirring regularly, for 20 min or until the chicken is fully cooked, adding a little water or cider to prevent drying and to maintain the desired sauce consistency.


  1. Serve with pasta or even rice and a selection of vegetables of your choice.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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