Chicken Cacciatore
This tender, juicy chicken cacciatore bursts with flavour in your mouth.
Chef Vicky Ratnani Chicken Cacciatore Recipe

- 1

Cooking Time

-40-45 Mins


- Medium

Preparation Time

- 30 Mins


  • 300 gm chicken boneless; 2 tsp black pepper powder; salt; 2 tbsp olive oil; 150 gm mushrooms; 1 sliced onion; 1 cup sliced yellow bell pepper; 1 cup sliced green bell pepper; 2 tbsp olive oil; 2 to 3 sliced garlic cloves; 2 tsp red chilli flakes; 1 cup fresh tomato puree; 2 to 3 tsp tomato puree; Crushed black pepper; 2 to 3 basil leaves; oregano; Fresh parsley; salt; ½ cup water; Basil leaves; olive oil


  1. 1

    Marinate chicken breasts with salt and crushed black pepper.
  2. 2

    ; For the sauce, heat olive oil in a pan and add the chopped mushrooms, chopped yellow and green bell peppers, chopped garlic, and red chilli flakes.
  3. 3

    ; Cover with a lid and cook the vegetables.
  4. 4

    ; Add freshly prepared tomato puree tomato puree, water, salt, crushed black pepper, and red chilli flakes.
  5. 5

    ; Heat oil in a fresh pan and sear the chicken breasts on both sides until light brown.
  6. 6

    ; Add these chicken breasts to the sauce.
  7. 7

    ; Add the basil leaves oregano, and fresh parsley.
  8. 8

    ; Cook on a low flame for 8 to 10 minutes.
  9. 9

    ; Garnish with basil leaves and drizzle olive oil.
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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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