Chicken cacciatore with pappardelle
Chicken thighs braised with peppers, olives and rosemary until tender, spooned over wide ribbons of pasta.
- Time1 hr 20
- LevelEasy
- Costabout £2.36 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Season the chicken. Heat the oil in a wide casserole and brown the thighs skin side down for 8 minutes, then turn for 3 minutes. Lift out.
11 min - 2
Cook the onion and peppers in the same pan for 8 minutes until softened. Add the garlic and purée and stir for 1 minute.
9 min - 3
Pour in the wine and bubble for 2 minutes. Add the tomatoes and rosemary.
2 min - 4
Put the chicken back in, cover, and simmer gently for 40 minutes until the meat is very tender.
40 min - 5
Stir in the olives. Cook the pappardelle in salted water to the packet time and drain.
10 min - 6
Serve the chicken and sauce on the pasta.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.