Simple, One-Pan Chicken Cacciatore Recipe

Using a plethora of pantry staples, such as jarred roasted peppers and green olives, this is a useful one-pan dish that needs little involvement from the cook. Be sure not to overcrowd your pan too much or the juices won’t reduce down.

SERVES: 4
PREP TIME: 10 MINS
COOK TIME: 50 MINS

Ingredients

• 4 large chicken thighs, skin-on, about 140g each thigh (or 8 smaller ones)
• 2 tablespoons olive oil
• 2 red onions, sliced
• 1 bundle of thyme
• 5 garlic cloves, crushed
• 2 handfuls of pitted green olives
• 4 large roasted peppers in oil (from a 350g jar)
• 400g can cherry tomatoes
• 2 x 400g cans cannellini beans, drained
• Salt and black pepper

Method

1. Preheat the oven to 200°C. Season the chicken all over. Add the olive oil to a large, heavy, ideally ovenproof, skillet, add the chicken, and sear on all sides, making sure to get the skin good and crispy over high heat. Remove from the pan and set aside on a plate.
2. Add the onions, thyme, and garlic to the skillet and cook over high heat for 5 minutes. Add the olives, peppers, cherry tomatoes, and cannellini beans to the pan and season well.
3. Arrange the chicken over the top and bake in the oven for 30 to 45 minutes until the chicken is cooked through. Serve.

This is an edited extract from Last Minute Dinner Party by Frankie Unsworth, published by Hardie Grant Books.