A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Chicken Cacciatore Jamie Oliver

Easy Chicken Cacciatore Jamie Oliver

This recipe for, chicken cacciatore or spaghetti and smoky tomato sauce is so easy to make and good to eat.

Don't let the long list of ingredients put you off because this is delicious!

Chicken Cacciatore Jamie Oliver recipe.
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*Original post written in 2012 and updated March 2024

Flicking through Jamie Oliver's 15 Minute meals book I decided this just had to be made like now, like today!

Please don't let my poor photography put you off having a go as this recipe was packed full of flavour and was totally delicious.

Anyway, back to the book, recipes cover everything from chicken, beef, pork, lamb, fish, pasta, soups and sarnies, veggies and breakfast.

There's a really informative bit in the book about nutrition showing every recipe from the book by picture and giving the kcal, fat, sugar and saturated fat content.

Jamie's 15 Minute Meals is a hardback book and I love the ribbon bookmarker sewn into the spine, so many cookbooks don't have one and I personally find it a bit annoying.

Do Jamie Oliver meals really only take 15 Minutes? 

Sorry to disappoint, but in a word NO! 

You have to get the ingredients out and ready, and then the recipes should only take 15 minutes or less to cook. 😉

As I write, I've only made one from this book and found it took 30 minutes to get all the ingredients chopped and ready to cook!

This is probably because my kitchen is so tiny I have to clear up as I go, otherwise I wouldn't be able to cook.

Once that was sorted, the meal took just under 15 minutes to cook and plate up.

Recipe Top Tips!

Get all the ingredients prepared before you start cooking - and have a tidy up.

The recipe says 700g passata but I only used 400g and found it to be enough, remember you can always add more.

Don't fuss about using Chianti wine, any red wine will do since there's only a tiny amount in the recipe.

Just use a red wine you will drink, rather than waste money. In fact, there's such a small amount of wine you can leave it out altogether! 😉 

As with most of Jamie Oliver's recipes, he does seem to think we're all rich. In this recipe alone, there are so many ingredients it would be quite expensive to use every single one.

I didn't bother with rosemary since I couldn't get any. To be honest I'm not keen on the taste of it anyway.

The book says to use stone-in olives but then tells you to take them out - what's that all about ah?!

Okay, olives with the stone in are supposed to have more taste. But to me, in a recipe, it's just not necessary and too much agg (aggravation), in case you don't speak my mad language! 

With your ingredients at the ready and the kitchen nice and tidy, kettle boiled, a large frying pan and a large saucepan to hand and let's cook!

Chicken cacciatore with spaghetti.

You might also like Jamie Oliver's Tunisian Prawn Spaghetti ðŸ˜‹

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken cacciatore Jamie Oliver, chicken and pasta, chicken cacciatore with spaghetti Jamie Oliver,
main, chicken, pasta
Italian
Yield: 4
Author: Jan Bennett
Chicken Cacciatore Jamie Oliver Recipe

Chicken Cacciatore Jamie Oliver Recipe

Do the meals really only take 15 Minutes? Yes, but you have to get the ingredients out and ready, then the recipes should only take 15 minutes or less to cook.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

For the chicken and sauce
  • 4 skinless and boneless chicken thighs (to serve 4 people I say use 6)
  • olive oil
  • 125g oyster mushrooms
  • 125g chestnut mushrooms
  • 4 rashers of smoked pancetta
  • 2 sprigs of rosemary (I didn't add rosemary as I didn't have any)
  • 2 anchovy fillets - finely chopped (you can season with salt instead if you wish)
  • 2 jarred red peppers (in oil, not brine or vinegar)
  • a small handful of pitted black olives
  • 2 cloves garlic
  • 1 fresh red chilli
  • 60ml Chianti wine (you can leave this out, such a small amount makes no real difference)
  • 700g passata - I only used 400 and found it to be enough, you can always add more
  • 1 small bunch of fresh basil
For the pasta
  • 320g dried whole-wheat spaghetti (I used regular as I'm not a fan of whole-wheat)
  • freshly grated Parmesan cheese - for sprinkling

Instructions

  1. Cut the chicken into 1cm (1 inch) chunks, then put them into a large frying pan with 2 tablespoons of oil and a pinch of salt and pepper.
  2. Roughly chop the chestnut mushrooms and tear the oyster mushrooms. Finely slice the pancetta, then add them to the pan with the rosemary leaves, anchovies, and torn peppers.
  3. Squash and add the olives then turn the heat up to medium-high, tossing regularly until golden.
  4. Put the pasta into a large pan, cover with boiling salted water and cook to the packet instructions.
  5. Squash the garlic through a garlic crusher into the chicken pan. Finely slice and add the chilli, pour in the wine (if using) and the passata (I found 400g to be enough), then season to taste.
  6. Tear through and stir in some basil leaves.
  7. Finely grate the Parmesan. Drain the pasta, reserving half a cupful of the starchy cooking water, then tip on to a platter and spoon over the sauce.
  8. Scatter with the remaining basil leaves and the grated Parmesan.
  9. Toss together, loosening with a splash of the cooking water if needed.
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2 comments

  1. Looks great Jan, I have been loving the meals he has been making on this series, might just have to invest in the book. Have you tried the lamb lollipops?

    ReplyDelete
  2. Angela - no I want to try those, they do look good x

    ReplyDelete

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Jan