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Dr Rupy’s One-pot Chicken Cacciatore

Inspired by the classic Italian dish, this one-pot chicken cacciatore from Dr Rupy is packed with gut-friendly ingredients.

From the book


Whenever I make a meat dish, I tend to prepare it with beans and greens as I have in this one-pot chicken recipe. Beans are essential for helping your gut microbiota (the population of microbes living in our digestive system) to thrive. They’re responsible for digesting food, nourishing our gut cells and even improving our mood. This dish also has hits of acidity from the wine and lemon plus the saltiness from the olives to make this a well-balanced meal that I guarantee you will love. A simple warming wintery favourite for weekends that also keeps well frozen. Definitely one to batch cook.

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3 tbsp extra virgin olive oil
4 (275g) skinless, boneless chicken thighs
2 shallots, diced
3 (175g) celery sticks, sliced
2 (180g) carrots, sliced
3 garlic cloves, grated
2 sprigs of rosemary
2 tsp dried oregano
1 tsp chilli flakes
1 x 400g can cannellini beans, drained and rinsed
100g tomato purée
50ml dry white wine
75g pitted black olives, roughly torn
350ml chicken stock or vegetable stock
Small bunch parsley, chopped
juice of ½ lemon


Heat half of the oil in a flameproof casserole over a medium-high heat.

Season the chicken with salt and pepper then brown all over for 6 to 7 minutes. Remove from the pan and set aside.

Add the remaining oil to the pan then add the shallots, celery, carrots and garlic and fry gently for 10 minutes until softened.

Stir in the rosemary, oregano, chilli flakes, beans and tomato purée. Cook for 2 minutes then pour in the wine and let it bubble up. Cook for a couple of minutes to burn off the alcohol.

Return the chicken to the pan, add the olives and stock bring everything to a simmer, then cover with a lid and cook for 25 minutes.

Season with a little salt and pepper and stir in the parsley and lemon juice. Pick out the rosemary stalks and serve.


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From the book: Dr Rupy Cooks: Healthy. Easy. Flavour

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