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  • No added sugar
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Egg free
  • Dairy free

Whip up this easy Italian classic for dinner tonight. It’s a heart-healthy recipe that’s bursting with flavour.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Chicken cacciatore sprinkled with parsely sprigs


  • 4 (about 125g each) skinless chicken thigh fillets, fat trimmed, chopped
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 2 medium red capsicums, seeded, coarsely chopped
  • 8 pitted kalamata olives, halved
  • 400g can no-added-salt diced tomatoes
  • 1/4 cup (60ml) white wine
  • 1 tsp dried oregano
  • 2 rosemary sprigs
  • 1/2 cup (125ml) salt-reduced chicken stock
  • 100g cup mushrooms, sliced
  • 3/4 cup (150g) wholemeal couscous
  • Flat-leaf parsley sprigs, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Spray a large non-stick frying pan with olive oil spray and heat over medium-high heat. Add the chicken and cook for 2 mins each side or until the chicken is golden. Transfer to a plate.
  2. Step 2

    Add the onion, garlic and capsicum to the pan and cook, stirring, for 5 mins or until the onion is just soft. Add the olive, tomato, wine, oregano, rosemary, stock and mushroom. Bring to the boil. Return chicken and any juices to the pan. Reduce heat to low and simmer for 10-15 mins or until the chicken is cooked through and the sauce thickens slightly. Remove the rosemary sprigs and discard.
  3. Step 3

    Meanwhile, cook the couscous following packet directions.
  4. Step 4

    Divide the couscous among serving plates and spoon over the chicken mixture. Sprinkle with parsley sprigs to serve.