Chicken Cacciatore – Subito Presto

Dinner ready in 30 minutes… works for me. Here is a recipe the entire family will enjoy. Chicken thighs are cooked in a rich tomato sauce, deglazed with white wine and garnished with Capers and Taggiasca olives. Served with steamed rice or a simple plain pasta, a wonderful dish which, like a good curry, is even better reheated the following day. So double the recipe, freeze half and keep the other one for a day you don’t feel like cooking.


4 Chicken Thighs – 1 per person
2 Tablespoons olive oil
1 Can of Italian Chopped Tomatoes
1 Cup Water
1 Garlic clove finely minced
Pinch of Chilli Flakes
1/2 Cup of White wine
1 Tablespoon Capers in Vinegar
2 Tablespoons Small Taggiasca Olives

First, pour the olive oil in your pressure cooker and when it is hot, stir in the garlic and cook gently until translucent. Add the chilli flakes and mix well. Add the chicken thighs and cook for about 2-3 minutes on both sides, until the skin starts to brown. Add the can of tomatoes and the water, salt and pepper to taste. Close the lid and bring the pressure cooker to high, then reduce to low and cook for about 20 minutes. (If you don’t have a pressure cooker, simply cook the chicken at medium heat for about 30 minutes) Release the steam and check for doneness.
Mix well and add the white wine, capers and olives. The sauce should be quite liquid. Simply cook it at medium heat for about 10 minutes without the lid, so it can reduce and infuse all flavours.
Server with steamed rice or a simple paste, such as Farfalle, Linguine or Fettucine.

2 thoughts on “Chicken Cacciatore – Subito Presto

Add yours

  1. Yum! Reminds me of my mom’s… and I haven’t had my mom’s chicken cacciatore for way too long!
    Thank you for the memory and all the wonderful recipes, Renee. xoxo


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