Chicken & bacon cacciatore

Chicken & bacon cacciatore

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(39 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins


Serves 4 - 6
By using a whole chicken and freezing leftovers this tasty supper is extra penny-friendly

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal806
  • fat54g
  • saturates16g
  • carbs51g
  • sugars13g
  • fibre3g
  • protein67g
  • salt2g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large chicken, roughly 1.8kg-2.2kg, jointed into 8 pieces



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 6 rashers streaky bacon, chopped
  • 2 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 x 400g cans plum tomatoes
  • 2 tbsp red or white wine vinegar
  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 500ml chicken stock
  • small bunch parsley, chopped (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat the oil in a large casserole dish. Brown the chicken, a few pieces at a time, until skin is golden on all sides. As each piece is done, lift out onto a plate. Turn the heat down and add the bacon. Cook gently so some of the fat melts into the pan and keep going until the bacon crisps. Lift out with a slotted spoon and put with the chicken pieces, then add the onions and rosemary to the casserole. Fry for 5-10 mins until the onions have softened, then return the chicken and bacon, along with the tomatoes, vinegar, sugar, stock and seasoning.

  2. Bring to a simmer, cover and cook for 40-50 mins until the chicken is tender – check one of the thigh or leg joints as they will take longer to cook. Stir in the parsley, if using, check the seasoning again and serve with mash, pasta or rice if eating straight away. Otherwise, cool and chill for up to 24 hrs. Or freeze for up to 3 months. Defrost overnight in the fridge, then bring out to room temperature the next day if not fully defrosted. Tip back into a saucepan, bring to a gentle simmer, then cover and gently cook until chicken is piping hot. Don’t boil or the chicken may toughen up.

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Comments (47)

JacquiMrsC's picture

Love this dish! Use passata (500g) instead of 2 tins of tomatoes, and reduce down before adding the chicken and bacon back into the dish - delicious!

mandnlee's picture

Lovely recipe although I used chicken breast to lower the sat fat,and marinated them with olive oil, garlic powder,paprika and chilli powder. I also used smoked bacon and added a half a tspn of paprika and chilli to the sauce.

portuguese_kate's picture

Delicious, everybody enjoyed it; good to use simple bound-to-be-in-stock ingredients and chicken on the bone - much better flavour.

I live in rural Portugal and soo many recipes have to be altered as I cannot buy some of the ingredients or else I have to wait to visit UK, Belgium or Holland so that I can buy stuff.

peggysmith1's picture

I followed this recipe exactly using a free range chicken which I jointed myself. I made it on Saturday evening ready to take to our son's house. It fed 4 adults and 3 (small) children with a bit left over.

The sauce did seem a bit thin, but by Sunday it was just right. Everyone enjoyed it and I will certainly make it again.

sister123's picture

Is the calorific content of this meal really 806 calories !! is this per portion or complete dish. It seems an awful lot !

kasiafronck's picture

Gave it four stars as you do need to take the chicken out when it's done to rest in a low oven and reduce the sauce a bit as it's quite watery. I usually add some flour mixed with melted butter to thicken it as well. Still Yum.

kasiafronck's picture

I love this recipe. The sauce is just delicious. I use a REALLY big chicken (2.5kg+) cut up into portions by the butcher and there's enough leftover to chop up into the remaining sauce and serve with pasta another day. Yum.

joshstokes1's picture

This was beautiful!! Perfect dish now the winter nights are drawing in! I used smoky bacon which added a nice depth of flavour and didn't cover the casserole dish during simmering - this helped reduce the sauce down...

goldm16's picture

This seems to be one of my family favourites, when I have enough time. Even my picky 4year old loves it. I made it with skinless thighs and drumsticks and served with rice and steamed veggies.

ihatecooking1's picture

I cooked this for my fussy eating family & they loved it!!
I did tweak the recipe slightly - I used chicken quarters instead of "jointing " a whole chicken - I coated the quarters very lightly in a mixture of plain,seasoned flour with a touch of paprika .
Instead of using 2 tins of plum tomatoes I used 2 cartons of chopped tomatoes with garlic and olive oil ( from saisburys!) And also added fresh thyme to the rosemary & onions .
I cooked it for 60 minutes (as the chicken quarters were quite large)
I served with green beans and seasoned orzo
All in all a very enjoyable meal - the fussy eaters in my house even said it was delish!

valleybaker46's picture

Absolutely lovely! Cooked this for the boyfriend and his family and it went down a treat! I used only one tin of tomatoes and i used 3 tbsp of white wine vinegar instead of 2. I used a lot more bacon too but only because I LOVE bacon!
I will DEFFINITELY be making this again! The chicken was so tender! It was falling off the bone when I tried to serve it! I only used thighs since they was the cheapest cut of chicken I could find!

janine2404's picture

This is such an easy and tasty dish and my partner and me been eating for days on this. Will definitly do it again.

kelbelle13's picture

Absolutely loved it! Followed the advice in the comments as well. Used one tin of tomatoes and added a little cornflour to the stock. Turned out beautifully.

marzipanfeind's picture

Very nice, but that's with these additions and changes:

8 chicken drumsticks, fresh beef tomatoes (they're only 40p/kg here in China, huge (300-500g each) and amazing!), garlic, tomato puree, old nasty red wine plus some water (rather than vinegar and stock), and some smoked paprika (love this stuff). I added flour to the onions before adding the liquid, but it still needed reducing for a while.

ghibligirl's picture

Delicious. Although I did add a few extra ingredients of my own. Such as a red pepper, Worcestershire sauce and some paprika. It also needed a rue to thicken the sauce a little. A big hit with all the family.

san67fortu's picture

will be giving this a go tonight and will see if i can get it to look as good as the one in the picture ;-).

emmafrost's picture

Really tasty but I made a few small changes. Going from other comments I only used one tin of chopped tomatoes and 250ml of stock. I also added two tablespoons of flour at the onion stage to thicken the sauce. Oh and I fried off some mushrooms with the bacon too. Will definitely be making this again!

melaniejb1's picture

This is so yummy!

I make this n the slow cooker without the chicken stock - it's way too watery with it. I just sprinkle the oxo cube in and don't bother with the water. I also add a couple of cloves of garlic too! Absolutely delicious though! I will be making this again and again and again! :)

lizzibeff's picture

Made this tonight in the slow cooker. Used 3 chicken thighs complete with skin and bone with half measures of everything else and subbed with balsamic vinegar instead of wine vinegar. I cooked on high for 2 hours and in the last 20 mins added a few handfuls of orzo pasta. Although it was nice i felt it lacked something. Next time I'll add garlic and serve with plenty of parmesan.

irenemorrill's picture

Good wholesome meal but the flavours were a bit boring.


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Tips (1)

cooldrums's picture

I changed this a little. I added crushed garlic cloves when frying the onions for an extra boost of flavour. The Serve with pasta and with the excess juices I am going to freeze them up and use it later for stir through pasta. I also used Chilli and red peppers for a little spice.