Chicken Cacciatore

Chicken Cacciatore
10 Mins
Prep time
40 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon oil
  • 500g chicken thigh fillets, cut into 1.5 cm pieces
  • 2 onions, sliced
  • 3 cloves garlic, crushed
  • ½ cup white wine
  • 400g can salt reduced canned chopped tomatoes 
  • 2 tablespoons tomato paste
  • Freshly ground black pepper, to taste
  • ½ cup pitted Kalamata olives
  • 1 tablespoon oregano leaves
  • 250ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
  • ½ teaspoon sugar 
  • Steamed rice, for serving
  • Crisp green salad, for serving

How to make it

  1. HEAT oil in a large non-stick frypan and cook the chicken for 5-6 minutes until browned. Remove and set aside.
  2. REDUCE the heat, add the onion and saute until softened. Add the garlic and cook gently for a further minute. Add the wine, tomatoes and tomato paste and bring to the boil. Return the chicken to the pan, season with black pepper and cover. Simmer for 20-30 minutes or until tender. 
  3. STIR through the olives, oregano, PHILLY and sugar and stir to combine. Bring to the boil and cook for a further minute. Serve with steamed rice and salad.

This classic Italian dish is given a guilt-free creamy makeover with PHILLY!