Chicken & bacon cacciatore

Chicken & bacon cacciatore

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(39 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins

Easy

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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Ingredients

  • 2 tbsp 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

    chik-en

    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

    Onion

    un-yun

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

  • 2 rosemary sprigs

    Rosemary

    rose-mar-ee

    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

    Sugar

    shuh-ga

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

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

    Parsley

    par-slee

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

Method

  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)

jamesstaples666's picture

i tried this last night i also found there seemed to be too much liquid in the dish. I am going to try half stock and tomatoes next time and a couple of cloves of garlic thrown in and maybe a couple of tablespoons of mascarpone to lighten the sauce

flaskey's picture
4

Although this dish hit the mark taste wise it was not particular nice to look at.
The chicken in the photo looks crisps, but it's been cooked in a covered pan so in reality turns out like a wet chamois not matter how well it's been browned. Also the dish, cooked per the recipe is very thin indeed. Less toms or less stock?

laughinggirl66's picture
5

I did this when I had my parent sover for dinner - really yummy and everyone loved it. I used chopped tomatoes instead of plum and let it reduce for 10 mins or so at the end - lovely sauce, served with crsuty bread and some salad.

fayfumbs's picture
4

Tasty dish but thin sauce. Added garlic for extra flavour and tomato puree to thicken.

jaynep's picture

Fantastic, I have also used this sauce base for bolgnese

lovetocook2011's picture
4

its a great n very tastey dish but there is far to much stock and takes forever to reduce down i added garlic to mine aswell just for extra flavour i added rice with mine

nikita78's picture
5

this is a lovely recipe, i've made it a few times now and it always turns out lovely. i add a glass of white wine and a clove of garlic to it and serve it with fresh crusty bread...yummy.

maclews's picture
4

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.

lizcoock80's picture

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.

tufftey's picture
5

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

joannaruth84's picture

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.

bobbymaru's picture
3

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.

amyfaye388's picture
5

Simply delicious!!

Fruitcrab's picture
5

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

cjewell24's picture
5

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!!

jweg1210's picture
2

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......

thespecialk's picture
5

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!!!

fairycakey's picture
5

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!

supercook69's picture
5

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.

jane9591's picture

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

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