Meet Jess' Underground Kitchen | Recipe Chicken Cacciatore

Meet Jess from Jess' Underground Kitchen. Jess started her deli and ready made meals business from her home kitchen in Ponsonby, and from their it's continued to organically grow into multiple stores and books! My Underground Kitchen book is focused on easy, mouth watering recipes for Kiwi's to whip up at home. Jess now has a deli in Herne Bay, Remuera and Parnell, serving up everyday ingredients made into delicious meals for Kiwi's to enjoy each night of the week. Her books are a compilation of her ready made meals and more, so you can make her meals for yourself. This beautiful book is new to our gift offering in time for Mother's Day. 

Here is one of her recipes to go alongside our new 'What's Cooking Gift Box'. A gift made with Mother's Day in mind. This gift box features Jess's first book Underground Kitchen, along with a few other kitchen staples to help you, mum or someone special cook up this delicious Chicken Cacciatore with Olives and Capers recipe!  

Jess' underground kitchen

Send our 'What's Cooking Gift Box' to Mum this Mother's Day 8th May, and she'll be set to whip up this recipe and so much more. Order here

What's Cooking Gift Box


Chicken Cacciatore

Check out the recipe on Jess' blog or shared below 

Makes: 6 serves
Takes: 15 minutes to prep; 1 hour to cook


6 chicken drumsticks, skin on

6 chicken thighs, skin on

salt and freshly ground black pepper

3 tablespoons olive oil

1 large onion, diced

2 stalks celery, chopped

1 carrot, diced

1 red capsicum, diced

4 cloves garlic, crushed

150g mushrooms, sliced

150ml dry white wine

1 x 400g can chopped tomatoes

200ml chicken stock

1 cup pitted Kalamata olives

2 tablespoons capers

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

1 tablespoon dried mixed herbs

1 bay leaf

zest of 1 lemon

Method: Preheat your oven to 180°C. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof casserole dish over a medium-high heat. Add the chicken skin-side down and cook until nicely browned on both sides. You may need to do this in two batches. Transfer the browned chicken to a plate and set aside. Add the onion, celery, carrot and capsicum to the pan and sauté for 3–4 minutes until softened. Add the garlic and mushrooms and cook for another minute.

Return the chicken to the pan and add the wine. Allow the wine to cook off for 1–2 minutes, then add the tomatoes, stock, olives, capers, brown sugar, balsamic vinegar, herbs and bay leaf. Bring to the boil, cover, then place in the oven for 45 minutes. Once the chicken is cooked through, remove the lid and bake for a further 15 minutes. Add the lemon zest, season with salt and pepper, and sprinkle with parsley to garnish. Serve with spaghetti.

Variation: This dish is Paleo-friendly if you serve it without spaghetti. Try it on a bed of kumara mash.

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