Chicken Cacciatore

  • Prep Time
    5 minutes
  • Cook Time
    1hr 45 mins
  • Difficulty
  • Servings
  • Ideal
    • charcoal
    • gas
    • Q


  • 1.5kg (approx. 12) chicken drumsticks
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 brown onions, chopped
  • 3 garlic cloves, chopped
  • 1 1/2 cans (600g) whole peeled tomatoes
  • 375ml chicken stock
  • 200g pitted kalamata olives
  • 3 tablespoons fresh continental parsley, chopped
  • 3 tablespoons fresh oregano, chopped


Step 1
Set up your barbecue for direct cooking. Place a casserole dish (without lid) in the centre of the grill and add the oil. Preheat on high for ten minutes. 

Step 2
Oil the drumsticks and season with salt and pepper.

Step 3
Once the barbecue is preheated, leave the heat setting on high. Add the onion and garlic to the casserole dish and cook, stirring occasionally, for 2-3 minutes. At the same time, add the chicken to the grill and cook for 2-3 minutes per side. Once you have turned the chicken, remove the casserole dish from the barbecue.

Step 4
Add the undrained tomatoes and stock to the casserole and stir through.

Step 5
Turn your barbecue to the roast setting  (add a convection tray and trivet if using a Q) using tongs and/or heat proof gloves. Place the lid on the casserole dish and place on barbecue. Cook for 1 hour.

Step 6
Remove the casserole dish lid and cook for a further 25-30 minutes, or until the chicken is tender and the sauce has reduced and thickened slightly.

Step 7
Add the olives, parsley and oregano and cook for a further 5-10 minutes or until heated through.