Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

Dig in to a hunter-style casserole defined by its usage of warming ingredients such as onions, fresh herbs and tomatoes for a hearty and comforting meal. Leaving chicken thigh cutlets to simmer in this rustic Italian stew will result in a fragrant and all-rounded one-pot, perfect for rainy days especially as the year comes to an end.


  • 2 tbsps olive oil
  • 1.5 kg chicken thigh cutlets, skin on
  • 1 medium brown onion (150 g), chopped finely
  • 1 clove garlic, crushed
  • ½ cup (125 ml) dry white wine
  • 2 tbsps white wine vinegar
  • ½ cup (125 ml) chicken stock
  • 400 g canned crushed tomatoes
  • ¼ cup (70 g) tomato paste
  • 2 drained anchovy fillets, chopped finely
  • ½ cup (60 g) seeded black olives, chopped coarsely
  • ½ cup coarsely chopped fresh flat-leaf parsley

Heat half the oil in large saucepan; cook chicken, in batches, until browned. Remove from pan.


Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Stir in wine, vinegar, stock, undrained tomatoes, paste and anchovies.


Return chicken to pan, fitting pieces tightly together in a single layer; bring to the boil. Reduce heat; simmer, covered, 20 mins. Uncover; simmer about 30 mins or until chicken is tender and sauce is reduced. Skim fat from surface; stir in olives and parsley, season to taste.

Download or print the recipe