Chicken & bacon cacciatore

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• ro ro

  23 February 2011

  ro ro rated and commented on this recipe

  

  This is excellent! Everyone loved it including fussy children. I made a couple of changes- used a glass of white wine instead of vinegar and let that bubble for a few mins before adding the toms/stock and I used chicken leg quarters which made a cheap meal too! Also had no rosemary so used mixed herbs. Absolutely lovely, served it with creamy mash and green beans. Will be doing again.

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• the boys mum

  23 February 2011

  the boys mum rated and commented on this recipe

  

  Made this today and it's fab and so easy, I used skinless thighs. Will defo make again.

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• Verity Bennett

  25 February 2011

  Verity Bennett rated and commented on this recipe

  

  This was a hit with all the family, although it took me a lot longer to prepare and cook. Also, I had to thicken the sauce towards the end of cooking, as it was a little thin. All in all though, a success. A great recipe for feeding a crowd.

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• Peta

  27 February 2011

  Peta rated and commented on this recipe

  

  I agree that the prep took longer (first time I'd jointed a chicken myself ;-0), but it did taste nice. The sauce was very thin and it looks as if I have far too much fluid / tomato compared with the photo and I used a big pan as in pic. Next time will use a bit of flour (at onion stage?) and only use 1 tin of toms (chopped).

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• Jadzia

  03 March 2011

  Jadzia rated and commented on this recipe

  

  Great recipe. I made it with chicken filets, used only half of the stock and served it with pasta.

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• CejPej

  04 March 2011

  CejPej rated and commented on this recipe

  

  Great recipe; thought it might suit my husband as he is a very fussy eater, and he loved it! He streamlined the preparation by browning off the chicken first along with the onions and bacon, he then added everything else and just let it simmer for about 50 mins. He made it with chicken breast fillets and served it with rice, it was utterly delicious. Definately one that we will be making again and again.

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• Sarah

  21 March 2011

  Sarah rated and commented on this recipe

  

  Made this for friends and used boneless/skinless chicken thighs (to make a bit healthier) and was really lovely. Had it with creamy garlic mash bake and lemon and garlic greens which made a great combo (as long as you like garlic!!).

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• juaniuna

  24 March 2011

  juaniuna commented on this recipe

  Made this last night absolutely delicious and so easy, will be doing again, served with bubble and squeak.

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• supercook69

  28 April 2011

  supercook69 rated and commented on this recipe

  

  this is ABSOLUTELY delicious!!! I used chicken legs as my butcher was selling for 50p lol I think these recipe would work brilliantly in a slow cooker.

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• Fairycakey

  31 May 2011

  Fairycakey rated and commented on this recipe

  

  I made this for dinner last night and was pleasantly suprised how fabulously tasty it was for something so simple! I made it with boneless chicken thighs and took the tip from above and replaced the vinegar with a glass of white wine. I also added some diced celery and sliced mushrooms when frying the onions and finished it off uncovered in the oven, to crisp up the chicken skin. Yum yum yum. I served it with roast potatoes and green beans and it was superb. The family has asked for this to become a regular!

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• thespecialk

  03 June 2011

  thespecialk rated and commented on this recipe

  

  My boyfriend was raving about this one - said it was the 'best dinner all year!!!' Served with with broccoli and potatoes that first where boiled, then sliced & fried in butter. I made some changes to it though. I used chicken thighs & while frying off covered in some chicken seasoning. Thyme instead of rosemary. Added a de-seeded chili to the onion & garlic. I boiled up the tomatoes with plenty of sugar, salt & pepper, 1 chicken stock cube in a little water & red wine (instead of white wine vinegar) in another pan. I put the chicken, thyme, bacon, onion mix into a casserole dish for the oven & the covered with the tomato sauce. Covered & cooked for 1.5 hours. ABSOLUTELY AMAZING!!!

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• Four Candles

  04 July 2011

  Four Candles rated and commented on this recipe

  

  Tasted fine, but this is another of those recipes that asks for you to brown and crisp up the chicken skin... then cover with liquid so it goes limp and greasy again. Might as well do what most of the comments on here suggest and use skinless pieces in the first place. I also found it way too thin and thickened with cornflour. Only needs one tin of toms. So although the concept in terms of tasting nice was good (classic flavour combo) I think this recipe was a poor version. Surprised it made it through the test kitchen in this format. Obviously in a minority......

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• CrystalJewell

  08 July 2011

  CrystalJewell rated and commented on this recipe

  

  I made this for supper tonight and it was delicious! I made mashed Potatoes and fresh corn on the cob to go with it! I will definitely be making this again!!

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• Krabby

  25 July 2011

  Krabby rated and commented on this recipe

  

  Very Tasty. Would be lovely served with Gnocchi and parmesan.

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• amyfaye388

  11 August 2011

  amyfaye388 rated and commented on this recipe

  

  Simply delicious!!

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• Bobbby

  12 August 2011

  Bobbby rated and commented on this recipe

  

  Nice enough and very cheap to make, but a bit bland. I agree with Four Candles, it was really thin and I had to use a lot of corn flour to stop it from turning into a week soup. I'd use chopped tomatoes in future and just crumble a stock cube in, rather than adding any more liquid.

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• Joanna Farrow

  19 August 2011

  Joanna Farrow commented on this recipe

  Absolutely amazing. Made 1.5x recipe for 7 and EVERYONE loved it. Didn't have rosemary, so used basil and oregano. Served with cheesy mash and broccoli and followed by banoffee pie. Additionally brilliant as (1) I learned how to joint a chicken in the process and (2) the whole dinner cost me under £20. Would definitely make again! Those saying is was watery, I cooked mine in a huge sauce pan then, after simmering the whole lot for 15-20 mins, I put the solid bits in a casserole dish and popped that in the oven while I reduced the sauce. Once the sauce was thick enough, I poured it into the casserole dish and let the whole thing cook for about 40 mins on 190. I wouldn't use skinless and I wouldn't use just chicken breast. You need the skin and the bones for the yummy flavours. Additionally, I added garlic when I cooked the onions.

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• Tufftey

  20 August 2011

  Tufftey rated and commented on this recipe

  

  Made this recipe this evening and thought it was delicious. The only thing I changed was chopped tomatoes instead of plum tomatoes. After reading the comments made regarding the sauce being thin I started the cooking off on a rolling boil with the lid off to thicken the sauce and then continued with the lid on and a low simmer for the 40 minutes. I also changed the wine vinegar to balsamic vinegar to give more depth. served it with tagliatelle and garlic bread

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• LizzieC

  04 September 2011

  LizzieC commented on this recipe

  Brilliant receipe! Really loved the flavours, will deffo be making again. I used skinless thighs, passata and dried rosemary. Left on the hob for bit longer to reduce the sauce.

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• iamac

  14 September 2011

  iamac rated and commented on this recipe

  

  This is really good but you have to tweak it a bit. first dredge the chicken pieces with seasoned flour before frying them. Instead of bacon I added a cacciatore sausage which I sliced and fried with the onions and garlic and I added a green pepper. You could use a chorizo instead. I used a jar of cherry tomato sauce and a tin of tomatoes as I cooked with 8 pieces of skinless chicken thighs with bone in. I put it in the oven for 1 hr @ 190C and then added the mascarpone and basil and parsley. Served it with brown rice. To die for! totally recommend it.

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Ingredients

• 2 tbsp olive oil
• 1 large chicken , roughly 1.8kg-2.2kg, jointed into 8 pieces
• 6 rashers streaky bacon , chopped
• 2 onions , sliced
• 2 rosemary sprigs
• 2 x 400g cans plum tomatoes
• 2 tbsp red or white wine vinegar
• 1 tbsp sugar
• 500ml chicken stock
• small bunch parsley , chopped (optional)

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 30 mins

Cook 1 hr 15 mins

Ingredients

• 2 tbsp olive oil
• 1 large chicken , roughly 1.8kg-2.2kg, jointed into 8 pieces
• 6 rashers streaky bacon , chopped
• 2 onions , sliced
• 2 rosemary sprigs
• 2 x 400g cans plum tomatoes
• 2 tbsp red or white wine vinegar
• 1 tbsp sugar
• 500ml chicken stock
• small bunch parsley , chopped (optional)

PER SERVING

806 kcalories, protein 67.0g, carbohydrate 51.0g, fat 54.0 g, saturated fat 16.0g, fibre 3.0g, sugar 13.0g, salt 2.0 g

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