Chicken, Mushroom and Pumpkin Cacciatore 

This warming dish is authentic comfort food, perfect for cold winter nights.


  • 1 onion, peeled and cut into eights 
  • 1 leek, trimmed and sliced 
  • ½ butternut pumpkin, cubed 
  • 100g small cap mushrooms 
  • 8 black olives (stone removed) 
  • 4 cloves garlic, thinly sliced 
  • 2 springs rosemary leaves finely chopped 
  • 2 bay leaves 
  • 2 rashers of bacon, thinly sliced 
  • 4 skinless chicken thighs 
  • 2 x 400g tins of tomatoes 
  • 250ml red cooking wine 
  • 200ml water 
  • Olive oil 

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.

Prep Time

20 minutes  

Cooking Time





  1. Heat one teaspoon of oil in a large frying pan or skillet.  Add the bacon to pan with the rosemary and bay leaves.  Gently sauté for 2 minutes 
  2. Add the garlic, onion and leek to the pan and cook for 10 minutes or until the onion and leek soften 
  3. Add the chicken thighs and brown lightly on each side 
  4. Add the pumpkin, mushrooms and olives to the pan.  Pour in the wine and simmer, letting it reduce slightly 
  5. Add the tomatoes along with 200ml water.  Bring to a simmer and cover with a lid for approximately one hour until the chicken is tender and sauce has reduced and thickened 
  6. Serve with warm crusty bread