Chicken Bake (Serves 2/3)

April 25, 2017


Also known as “Pollo Cacciatore” this is an old fashioned dish which I love not only for the taste, but because of the beautiful fragrance of herbs that drifts through my house when it’s slow cooking.  I serve this with some homemade bread to mop up the sauce and a side salad. Be careful when serving, as the first time I made this version I ended up tripping on my patio stairs and serving it to my garden lawn, rather than the people that were waiting patiently for a late lunch.I normally serve with some fresh crusty bread and a side salad.



  • 2 x chicken thighs (skinless)

  • 2 x large chicken breasts

  • 150g flour (to dust chicken)

  • 1 tbsp. dried oregano

  • ½ tsp of chilli flakes

  • 1 x white onion (thinly sliced)

  • 2 x sprigs of fresh oregano

  • 2 x sprigs of fresh rosemary

  • 1 x cup of green olives 

  • 3 x cloves of garlic

  • 2 x 400g tinned chopped tomato

  • 1 x 350ml passata

  • 50 ml red wine

  • Salt & Pepper to taste



1) Season the chicken and dust with the dried oregano and then the flour until nicely coated. 

2) Heat a frying pan with a little oil and lightly fry the chicken, then place to the side to add to sauce later on.

3) In a pan, add some oil and fry the onions, garlic and chilli flakes being careful not the burn. 

4) Add the sauce, red wine, olives and herbs, seasoning and allowing it to simmer for a few minutes.

5) Add the chicken to the sauce, place the lid on the pan and cook on a low heat for 1 to 2 hours.


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