Go Back
Mary Berry Chicken Cacciatore Recipe
Saim Thour

Mary Berry Chicken Cacciatore Recipe

Make Mary Berry Chicken Cacciatore with tender chicken thighs, rich tomato sauce, mushrooms, peppers, and herbs. A comforting Italian-style family dinner ready in about 1 hour.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 1 hour
Servings: 4 People
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken Cacciatore
  • 2 tbsp olive oil
  • 6 –8 chicken thighs bone-in and skin-on
  • Salt and freshly ground black pepper
  • 1 large onion chopped
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 garlic cloves crushed
  • 225 g 8 oz mushrooms, sliced
  • 1 tbsp plain flour
  • 120 ml ½ cup dry white wine
  • 400 g 14 oz chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp sugar
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp baby capers
  • 100 g black olives pitted
  • Fresh parsley chopped, for garnish

Equipment

  • Large casserole dish or Dutch oven
  • Wooden Spoon
  • Sharp Knife
  • Chopping Board
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 190°C (375°F) or 170°C fan.
  2. Heat olive oil in a large casserole dish over medium-high heat.
  3. Season the chicken thighs with salt and pepper, then brown on both sides until golden. Remove and set aside.
  4. In the same pan, cook the onion and bell peppers until softened.
  5. Add garlic and mushrooms, cooking for another 2–3 minutes.
  6. Sprinkle over the flour and stir well.
  7. Pour in the white wine and scrape up any browned bits from the bottom of the pan.
  8. Stir in chopped tomatoes, tomato purée, sugar, thyme, rosemary, capers, and olives.
  9. Bring the sauce to a gentle simmer.
  10. Return the chicken to the pan and spoon some sauce over the top.
  11. Cover and bake for 35–40 minutes, or until the chicken is tender and fully cooked.
  12. Remove the lid for the final 10 minutes if you prefer a thicker sauce.
  13. Garnish with fresh parsley and serve hot.

Notes

  • Chicken thighs stay juicier than chicken breasts during long cooking.
  • Add a splash of red wine for a deeper flavor.
  • The dish tastes even better the next day.
  • Remove the lid near the end for a richer, thicker sauce.