Chicken cacciatore with chickpeas

Chicken cacciatore with chickpeas



6 (about 1.8kg) chicken thigh fillets, skin on
150g piece pancetta, rind removed, chopped into 1cm pieces
1 onion, finely chopped
2 celery sticks, finely chopped
250g mini capsicum, halved and seeded (or 1 red capsicum, seeded and sliced)
2 garlic cloves, crushed
3 sprigs rosemary
3/4 cup (180ml) dry white wine
400g can chickpeas, drained and rinsed
2 cups (500ml) passata
2 cups (500ml) chicken stock
1/2 bunch kale, stem discarded, leaves torn


  1.  Season chicken and place skin-side down in a cold heavy-based saucepan. Place over medium-high heat for 8-10 minutes until skin is well browned. Turn and cook another 5 minutes. Transfer to a plate.

  2.  Reduce heat to medium, add pancetta and cook for 4 minutes or until browned and fat renders.

  3. Add onion, celery and capsicum, cook for 3 minutes, then stir in garlic and rosemary and cook a further 2 minutes. Add wine and cook until reduced by half.

  4. Stir in chickpeas, passata and stock, bring to the boil and season. Return chicken to pan skin-side up, reduce to a simmer, cover and cook for 40 minutes or until chicken is tender.

  5.  Set chicken aside covered to rest. Increase heat to high, add kale and stir for 2 minutes or until leaves are wilted. Divide chicken and sauce among bowls.

Pic by @brettstevensphoto styled by @kirstenljenkins food by @lucyfoodbuzz101 #makeitdelicious

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