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Chicken Cacciatore

Chicken Cacciatore

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The delicious chicken cacciatore served at the Diggers Club and Organic Gardener Magazine Readers Lunch.


  • 6 Chicken Maryland
  • 1 Onion
  • 2 Garlic cloves
  • 1cup Olives, pitted
  • 1tlbs Capers
  • 1 Tin Tomatoes
  • 1cup White wine
  • Herbs- thyme, rosemary
  • Lemon zest or pieces of rind


Chop onions and garlic

Place chickens into deep roasting tray or casserole dish

Add onions, garlic, olives, capers, lemon, herbs, wine and tomatoes.

Cover with baking paper and foil or place on lid.

Bake in slow oven (160°) for 1.5 hrs approx. until chicken is tender and starting to fall off bones.