Chicken Italian

One-pot chicken cacciatore with garlic bread topping

Name: One-pot chicken cacciatore with garlic bread topping recipe
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4
Cuisine: /italian
Ingredients: 40.00 ml extra virgin olive oil; 8 small chicken thigh cutlets; 2 onions, finely chopped; 6 garlic cloves, thinly sliced; 20.00 ml capers; 5 bay leaves; 250ml red wine; 2 x 400g cans diced tomato; 75g olive; 1/2 baguette; 80ml olive oil; 3 garlic cloves, crushed; 2 tsp finely chopped thyme leaves, plus extra leaves, to serve; 1/2 tsp dried oregano

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10m

1h 10m

Chicken cacciatore with garlicky bread toast

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by Lucy Nunes

Delicious Team

May 11, 2026

Chicken cacciatore is served with polenta in Northern Italy, and with crusty bread in the south. Here we’ve topped the dish with slices of baguette brushed with garlic, herbs and oil, then grilled until toasted. That way you get to enjoy the best of both worlds: one side crisp and the other soaked with delicious sauce.

You’ll need a large heatproof baking dish for this recipe.

2 tbs extra virgin olive oil
8 small chicken thigh cutlets
2 onions, finely chopped
6 garlic cloves, thinly sliced
1 tbs capers
5 bay leaves
1 cup (250ml) red wine
2 x 400g cans diced tomato
1/2 cup (75g) pitted kalamata olives

Garlic bread

1/2 baguette
1/3 cup (80ml) extra virgin olive oil
3 garlic cloves, crushed
2 tsp finely chopped thyme leaves, plus extra leaves, to serve
1/2 tsp dried oregano

Method

1.

Heat oil in a large heatproof baking dish over medium-high heat. Season chicken with salt flakes and freshly ground black pepper. Cook chicken for 5 minutes each side, or until well browned. Set chicken aside on a plate. Add onion, garlic, capers and bay leaves to pan and cook over medium heat, stirring occasionally, for 3 minutes, or until golden. Add wine and bring to the boil over high heat. Cook for 3-5 minutes, until wine is reduced to a syrup. Add tomatoes and ½ cup (125ml) water and stir to combine. Arrange chicken in pan, skin-side up, and add any resting juices. Bring to a simmer. Cover tightly and cook, over medium-low heat, for 40 minutes, or until chicken is cooked through (test by cutting into thickest part of the thigh).
2.

Preheat oven grill to high.
3.

For the garlic bread, thinly slice the baguette. Combine remaining ingredients in a small bowl. Season with salt flakes and freshly ground black pepper. Brush one side of each slice of bread with flavoured oil.
4.

Stir olives through chicken and check seasoning. Place under grill and cook for 5 minutes to crisp up the chicken skin. Arrange baguette on top and place under grill. Bake for 2-3 minutes, until golden and toasted.
5.

Serve straight to the table sprinkled with a little extra thyme.

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Recipe Notes

Leftovers will keep in airtight containers in the fridge for up to 5 days. Store bread and base separately and reheat base in the microwave while popping the bread in the oven or air fryer.