Easy Chicken Cacciatore Jamie Oliver
Chicken cacciatore with spaghetti and smoky tomato sauce is easy to make and good to eat.
Don't let the long list of ingredients put you off because this is Delicious!
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*Original post was written in 2012 and updated in March 2024
Flicking through Jamie Oliver's 15 Minute meals book I decided this just had to be made like now, TODAY!
Back to the book! Recipes cover everything from chicken, beef, pork, lamb, fish, pasta, soups and sarnies, veggies and breakfast.
There's a really informative bit in the book about nutrition showing every recipe from the book by picture and giving the kcal, fat, sugar and saturated fat content.
Jamie's 15 Minute Meals is a hardback book and I love the ribbon bookmarker sewn into the spine, so many cookbooks don't have one.
Do Jamie Oliver meals really only take 15 minutes?
Sorry to disappoint, but in a word NO!
You have to get the ingredients out and ready, and only then the recipes should only take 15 minutes or less to cook. 😉
As I write, other than this chicken cacciatore, I've only made one recipe from this book and found it took 30 minutes to get all the ingredients chopped and ready to cook!
This is probably because my kitchen is so tiny I have to clear up as I go, otherwise I wouldn't be able to cook.
Once that was sorted, the meal took under 15 minutes to cook and plate up.
Recipe Top Tips!
Get all the ingredients prepared before you start cooking - and have a tidy-up.
The recipe says 700g passata but I only used 400g and found it to be enough for 2, remember you can always add more.
Don't fuss about using Chianti wine because any red wine will do since there's only a tiny amount in the recipe.
Just use a red wine you will drink, rather than waste money. In fact, there's such a small amount of wine you can leave it out altogether. 😉
As with most of Jamie Oliver's recipes, he thinks we're all rich!
In this recipe alone, there are so many ingredients it would be quite expensive to use every single one.
I didn't bother with rosemary since I couldn't get any. I'm not keen on the taste of it.
The book says to use stone-in olives but then tells you to take them out when it's cooked - what's that all about?! 😐
Okay, olives with the stone in are supposed to have more taste. But to me, for use in a recipe, it's just unnecessary and too much agg (aggravation), in case you don't speak my mad language!
Ingredients in Jamie Oliver's chicken cacciatore
- 4 skinless and boneless chicken thighs (to serve 4 people) I say use 6 thighs depending on their size.
- olive oil
- 125g oyster mushrooms
- 125g chestnut mushrooms
- 4 rashers of smoked pancetta
- 2 sprigs of rosemary (I didn't add rosemary as I didn't have any)
- 2 anchovy fillets - finely chopped (you can season with salt instead if you wish)
- 2 jarred red peppers (in oil, not brine or vinegar)
- a small handful of pitted black olives
- 2 cloves garlic
- 1 fresh red chilli
- 60ml Chianti wine (you can leave this out, such a small amount makes no difference)
- 700g passata - I only used 400g and found it to be enough for 2 but you can always add more
- 1 small bunch of fresh basil
- 320g dried whole-wheat spaghetti (I used regular as I'm not a fan of whole-wheat)
- freshly grated Parmesan cheese - for sprinkling
With your ingredients at the ready and the kitchen nice and tidy, kettle boiled, a large frying pan and a large saucepan to hand and let's cook!
You might also like Jamie Oliver's Tunisian Prawn Spaghetti😋
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
chicken cacciatore Jamie Oliver, 15 minute meals, chicken and pasta, chicken cacciatore with spaghetti Jamie Oliver,
main, chicken, pasta
Italian
Yield: 4
Author: Jan Bennett
Chicken Cacciatore Jamie Oliver Recipe
Do the meals really only take 15 Minutes? Yes, but you have to get the ingredients out and ready, then the recipes should only take 15 minutes or less to actually cook.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Ingredients
For the chicken and sauce
- 4 skinless and boneless chicken thighs (to serve 4 people) I say use 6 thighs
- olive oil
- 125g oyster mushrooms
- 125g chestnut mushrooms
- 4 rashers of smoked pancetta
- 2 sprigs of rosemary (I didn't add rosemary as I didn't have any)
- 2 anchovy fillets - finely chopped (you can season with salt instead if you wish)
- 2 jarred red peppers (in oil, not brine or vinegar)
- a small handful of pitted black olives
- 2 cloves garlic
- 1 fresh red chilli
- 60ml Chianti wine (you can leave this out, such a small amount makes no difference)
- 700g passata - I only used 400g and found it to be enough for 2, you can always add more
- 1 small bunch of fresh basil
For the pasta
- 320g dried whole-wheat spaghetti (I used regular as I'm not a fan of whole-wheat)
- freshly grated Parmesan cheese - for sprinkling
Instructions
- Cut the chicken into 2.5 cm (1 inch) chunks, then put them into a large frying pan with 2 tablespoons of oil and a pinch of salt and pepper.
- Roughly chop the chestnut mushrooms and tear the oyster mushrooms. Finely slice the pancetta, then add them to the pan with the rosemary leaves, anchovies, and torn peppers.
- Squash and add the olives then turn the heat up to medium-high, tossing regularly until golden.
- Put the pasta into a large pan, cover with boiling salted water and cook to the packet instructions.
- Squash the garlic through a garlic crusher into the chicken pan. Finely slice and add the chilli, pour in the wine (if using) and the passata (I found 400g to be enough), then season to taste.
- Tear through and stir in some basil leaves.
- Finely grate the Parmesan. Drain the pasta, reserving half a cupful of the starchy cooking water, then tip on to a platter and spoon over the sauce.
- Scatter with the remaining basil leaves and the grated Parmesan. Toss together, loosening with a splash of the cooking water if needed.
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