Chicken Cacciatore

Serves 4

  • 2kg free range, skinless chicken pieces
  • sea salt and freshly ground black pepper
  • flour, for dusting
  • extra virgin olive oil
  • 6 cloves of garlic, peeled and sliced
  • 8 shallots
  • 6 anchovy fillets
  • handful of green or black olives, stoned
  • 2 x tins of good quality tinned tomatoes
  • 1/2 bottle Merlot
  • 4 sprigs of rosemary
  • 8 bay leaves

Preheat oven to 180_C. Season the chicken with salt and pepper and dust with flour. Shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly, and put to one side. Put the pan back on the heat and add the garlic slices and shallots. Fry gently until golden brown, then add the anchovies, olives, tomatoes and the chicken pieces. Pour in the Merlot and add the rosemary and bay leaves. Bring to the boil, cover with a lid or a double thickness layer of foil, and bake in a preheated oven for 1 1/2 hours. Season to taste.

Enjoy this recipe with one of South Africa’s best wines, go to

Photography by C&D Heierli • Recipes by Diane Heierli