Braised cacciatore chicken legs

  • Preparation 30 min
  • Cooking 1 h 10
  • Servings 6
  • Freezing Absolutely



  • 6 natural chicken legs With Whole Back Removed (1.2kg total)
  • Olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 4 Nantes carrots, cut in half and then sliced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 227g creminis mushrooms, sliced
  • 398ml black olives, whole and pitted
  • 1/4 cup capers
  • 1 cup red wine
  • 5 sprigs fresh thyme
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh basil
  • 1 teaspoon dried oregano
  • 796ml crushed tomatoes
  • 40ml grilled diced tomatoes
  • 3 tablespoons tomato paste
  • Salt and pepper from the mill



  • In a large saucepan over medium heat, add a drizzle of olive oil and brown the chicken legs 2 to 3 minutes per side. Season generously with salt and pepper. Set aside.
  • Add the onion, garlic and carrots then season with salt and pepper. Pour a drizzle of olive oil if necessary. Cook for 3 to 4 minutes, stirring.
  • Add the peppers, mushrooms, olives and capers and pour a thin stream of olive oil. Season with salt and pepper. Cook for 3 to 4 minutes, stirring.
  • Add the red wine and mix by scraping the bottom to grab all the flavours.
  • Add remaining ingredients along with the chicken legs, season with salt and pepper and stir well. Cover, bring to a boil and reduce over medium-low heat. Simmer for 45 minutes, stirring occasionally. Serve with rice and garnish with fresh parsley!