Chicken Cacciatore is a great family meal, which is both healthy and frugal.  I look out for when chicken breast is on sale at the local meat market and usually stock up on several kilos. I wrap the chicken breast in 500 g packs and freeze them to be used over the coming months.  Buying meat on sale and freezing it is a great way to really cut your grocery bill.  Chicken can be safely stored in the freezer for 3 months and lamb and beef can be frozen for up to 6 months.  With a little planning it is possible to rarely pay full price for meat.

Anyway back to the chicken cacciatore.  This recipe works really well in a dutch oven, I like this method best because it only involves the one pan.  However, you can also use a slow cooker or conventional casserole dish, but you just need to brown the ingredients in a fry pan first.  I added carrots but you can add mushrooms, capsicum or whatever vegetables you like.



  • 500-600 gm chicken breast
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 tsp dried oregano
  • 1 700 ml bottle of passata or 2 x 400 g diced tomatoes
  • 2 heaped tbsp flour
  • ¾ tsp salt




  1. Brown onion and garlic in a small amount of oil in a dutch oven or skillet.
  2. Add herbs and stir through.
  3. Add chicken and lightly brown.
  4. Add remaining ingredients and mix together.
  5. Either cover dutch oven and place in oven and bake on 180 C/ 350 F for 1 hour.
  6. Or place into slow cooker and cook on high for 4 hours or low for 7-8 hours.



Serve with mashed potato and peas or serve over pasta for a change.