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Oven-baked chicken cacciatore

  • Author: Pip Payne
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x


A richly delicious, family-friendly one-pot recipe packed with healthy ingredients



  • 2 onions (finely diced)
  • 4 cloves garlic (finely chopped)
  • 2 sticks celery (finely chopped)
  • 46 chicken thigh fillets (skin removed and excess fat trimmed away)
  • 1 red pepper (finely diced)
  • 1 yellow pepper finely diced
  • 2 tins chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tbsp Italian herb mix
  • 1 tbsp balsamic vinegar
  • large handful fresh parsley (finely chopped)
  • salt and pepper
  • low calorie cooking spray or spray oil


  1. pre-heat oven to 180c
  2. Spray a large, oven-proof casserole dish (with a lid) with low calorie cooking spray, and stir-fry the onions for a few minutes until they start to soften
  3. Move the onions over to one side of the pan, and lay the chicken on the empty side to start frying
  4. Add in the celery, garlic and peppers, and stir everything together
  5. Pour in the chopped tomatoes, add the mixed herbs and balsamic vinegar, and stir everything together. Use one of the empty chopped tomato tins to add about 200ml water
  6. Sprinkle in the fresh parsley, season with salt and pepper, stir once more. Place the lid on the casserole dish, and pop on the bottom shelf of the oven
  7. Oven-bake for 1 hour.
  8. Once you remove from the oven, give it a good stir. If it’s looking a little watery then give it a simmer on the stove-top to reduce it down a bit.
  9. Serve with a little fresh parsley sprinkled over the top, and a few grinds of black pepper.


This is delicious on its own, with pasta, beans (butter and cannelini are great), courgetti or just extra green veg!

  • Prep Time: 15 minutes
  • Cook Time: 1 hour