• 1.5kg chicken pieces, skin on
  • salt and pepper
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 3 cloves garlic, crushed
  • 2 tsp chopped fresh rosemary
  • 150g buttons mushrooms
  • 2 x 400g cans Wattie's Passata
  • ½ cup black olives
  • 2 anchovy fillets (optional)

1. Preheat the oven to 180oC. Heat a dash of olive oil in a large frying pan. Add the chicken pieces, season with salt and pepper and brown over high heat for 4 to 5 minutes. Remove from the pan and place into a large casserole dish.

2. Add the onion, celery, garlic and rosemary to the pan and cook for 2 to 3 minutes until brown. Add to the casserole dish with the mushrooms, Wattie’s Tomato Passata, olives and anchovies, if using. Mix to combine.

3. Cover with a lid then bake in the preheated oven for 1 hour until the chicken is tender. Garnish if desired with chopped parsley.

Made With


Using the finest Hawke’s Bay tomatoes, which have been crushed & then sieved to create a smooth puree, Passata can be used as a base for great-tasting pasta sauces, soups or casseroles.

Rate and Review

2 Ratings Chicken Cacciatore

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