Chicken cacciatore with potatoes

This easy chicken recipe is a great meal to have bubbling away on the stove for a simple supper.
  • Prep time:
    10 minutes
  • Cooking time:
    35 minutes
  • Serves:


Heat a large saucepan over a medium heat. Add the oil and, once hot, add the chicken thighs, skin side down. Brown the chicken on each side for 3-4 minutes, or until nicely golden-brown all over. Remove the thighs from the pan and set to one side.

Add the onion and carrot with a pinch of salt to the saucepan and stir over the heat. Fry for 6-7 minutes, or until the onions are soft and translucent. Add the garlic and continue to cook for 2 more minutes.

Add the browned chicken back to the pan along with any juices from the meat. Pour over the tomatoes, stock and mixed herbs and mix well to make sure everything is evenly distributed.

Season with a little salt and pepper, cover with a lid and gently simmer for 20 minutes, or until the chicken is cooked through and the sauce thickened slightly.

Meanwhile, boil the potatoes in a saucepan of boiling water for 10-12 minutes, or until tender and cooked through. Drain and add to the casserole or serve alongside the cooked chicken cacciatore.

Add a squeeze of lemon juice to brighten the flavours just before serving.


1 tablespoon olive oil

400–500g chicken thighs, skin on and bone in

1 onion, diced

1 carrot, finely diced 

2 garlic cloves, sliced

1 x 400g tin tomatoes

250ml chicken stock

1 tsp dried mixed herbs

600g potatoes, cut into bite-sized pieces

salt and freshly ground black pepper

1 lemon (optional)

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