A rustic Chicken Cacciatore recipe, all in one-pan by that’s comforting, vibrant, and nourishing for both body and gut.
- Nutritional highlights:
Onion, garlic, celery + carrot → rich in prebiotic fibre to fuel a healthy microbiome.
Capsicum + tomatoes → loaded with vitamin C and antioxidants for immune support.
Olives + olive oil → heart-healthy monounsaturated fats and polyphenols.
Chicken thighs + drumsticks → high-quality protein for repair, hormones, and satiety.
Fresh basil → anti-inflammatory plant compounds to round it out.
It’s a dish that’s not only bursting with flavour, but also brings together a synergy of nutrients that support gut health, immunity, and overall vitality.
CHICKEN CACCIATORE
Serves 4
Gluten free : Dairy Free
3 tbsp (60ml) extra virgin olive oil
2kg chicken thighs, with the bone
1 large (200g) brown onion
4 cloves garlic, peeled and finely sliced
2 medium (350g) red capsicum
1 stalk (100g) celery, diced
1 medium (130g) carrot, trimmed and diced
2x 400g tin chopped tomatoes
2 tbsp (50g) tomato paste
3 tsp (2g) dried basil
⅓ cup (75g) pitted kalamata olives
Salt and pepper
800g white cocktail potatoes, steamed
To serve: steamed greens or leafy green side salad
Heat oven to 180C. Add extra virgin olive oil to an ovenproof casserole dish, and place on medium heat. Brown off chicken pieces then remove from pan and add remaining 1 tbsp oil to the pan followed by the onion, garlic, capsicum, celery and carrot and cook for 5-6 minutes, stirring throughout. Add the tomatoes, tomato paste, basil, kalamata olives and stir, then add the chicken pieces and season with salt and pepper. Bring to the boil, then cover with a lid and transfer to oven to cook for 90 minutes. Remove from oven and serve with steamed potatoes and greens.
