Chicken Cacciatore

Difficulty: easy
Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 min.

  • Barbecue Time

    1:30 to 1:45 h


the Ingredients

Chicken Casserole
  • Completed step 2 tablespoons olive oil
  • Completed step 1½ kilogram (approx. 12) chicken drumsticks
  • Completed step Salt
  • Completed step Pepper
  • Completed step 2 brown onions, chopped
  • Completed step 3 garlic cloves, chopped
  • Completed step 600 grams (1 1/2 cans) whole peeled tomatoes
  • Completed step 375 millilitres chicken stock
  • Completed step 200 grams pitted kalamata olives
  • Completed step 3 tablespoons fresh continental parsley, chopped
  • Completed step 3 tablespoons fresh oregano, chopped


  • Set up your barbecue for direct cooking. Place a casserole dish (without lid) in the centre of the grill and add 2 tablespoons oil. Preheat on high for 10 minutes. 
  • Oil the drumsticks and season them with salt and pepper.
  • Once the barbecue is preheated, leave the heat setting on high. Add the onions and garlic to the casserole dish and cook for 2 to 3 minutes, stirring occasionally. At the same time, add the chicken to the grill and cook for 2 to 3 minutes per side. Once you have turned the chicken, remove the casserole dish from the barbecue.
  • Add the undrained tomatoes, stock and chicken drumsticks to the casserole and stir through.
  • Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Place the lid on the casserole dish and place on the barbecue. Cook for 1 hour.
  • Remove the casserole dish lid and cook until the chicken is tender and the sauce has reduced and thickened slightly, a further 25 to 30 minutes.
  • Add the olives, parsley, and oregano and cook until heated through, a further 5 to 10 minutes.

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