Learn how to make Donal Skehan's One Pan Chicken Cacciatore.


Serves: 2
Cooking Time: 25 minutes

  • 2 tbsp olive oil
  • 2 chicken breasts, butterflied 
  • 1 small onion, finely sliced
  • 1 red pepper, sliced
  • 150g baby potatoes, sliced in quarters
  • 2 garlic cloves, finely chopped
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp thyme, finely chopped
  • 150ml white wine
  • 350ml passata
  • 75g mixed olives, stoned
  • A small handful fresh basil
  • Salt & ground black pepper
  • Crusty Bread


  1. Place a large casserole over a medium-high heat. Season the chicken pieces all over before browning in the casserole on all sides. 
  2. Add the onion, potatoes and pepper and fry for 4 minutes until the onions are just tender.  Add the garlic, rosemary and thyme and fry for a further minute until the herbs become aromatic.
  3. Pour in the white wine and bring to a steady simmer, cooking for 3 minutes.
  4. Add in the passata and olives and bring to a steady simmer over a high heat, cooking for 8 minutes or so until the sauce has thickened.
  5. Once cooked, serve in deep bowls with crusty bread and basil.