Weekdays 10am-12:30pm ITV

Michela's Italian classic, chicken cacciatore

This hearty warming one pot is a simple take on the Italian classic that is chicken cacciatore, a true crowd pleaser.

Italian flavour but British style, it is easily prepped in advance, and super versatile - serve it with mash, rice, over pasta or as the filling for a pie.

It's the dish that keeps on giving!  

Chicken cacciatore and crunchy cabbage

Serves 4



1 tbsp of salted butter 

1 tbsp olive oil 

8 Chicken thighs or drumsticks with the skin left on

1 Onion peeled and finely chopped

2 Carrots, peeled and finely chopped

2 sticks celery, finely chopped

1 clove of garlic, peeled and finely chopped

Salt & Pepper

2 Sprigs of Rosemary (picked and finely chopped)

A glass of red or white wine

400g tin of good quality chopped tomatoes

1 tbsp tomato puree

1 chicken stock cube

Handful of chopped parsley to garnish


1 Savoy cabbage, core removed and finely shredded

5 tbsp olive oil

40g freshly grated Parmesan cheese

20g breadcrumbs

Fine salt and freshly ground black pepper

(Mash, to serve)


Chicken Cacciatore

1. Heat the butter and oil in a large heavy-based pan and cook the chicken pieces skin side down for approx 10 minutes, turning to brown them all over.

2. When the skin is lovely and golden add the chopped vegetables.

3. Season with a little salt and pepper, stir in the rosemary and cook for 5 minutes.

4. Stir in the wine and cook for 2 minutes to cook off the alcohol.

5. Add the tomatoes and tomato puree then crumble in the stock cube. Cover with a lid and simmer on a low heat for about 30 minutes until the chicken is cooked through. If the sauce starts to dry out add a ladle of stock or water.


1. Preheat the oven to 180C.

2. Meanwhile arrange the cabbage in an even layer in a large baking tray. Pour over the oil and toss to coat the cabbage.

3. Scatter over the Parmesan and breadcrumbs, and season with salt and pepper. Use your hands to mix together, making sure the cabbage is evenly coated.

4. Cook in the oven for 30 to 40 minutes, until the cabbage has crisped up. After 15 minutes of cooking, stir the cabbage around so that it cooks evenly.

To Serve

Sprinkle the chicken cacciatore with chopped parsley and serve the crunchy cabbage and mashed potatoes on the side. 

Weekdays 10am-12:30pm ITV