If your Chicken Cacciatore needs thickening, whisk a small amount of cornflour with some water (or a little of the sauce), and stir slowly in. Cook for a further 5-10 minutes or until it’s thickened up. This is called a ‘slurry’. If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. I promise this step is worth the extra dirty bowl!