Chicken & bacon cacciatore

Chicken & bacon cacciatore

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 4 - 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
806
protein
67g
carbs
51g
fat
54g
saturates
16g
fibre
3g
sugar
13g
salt
2g

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, March 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
janehempenius's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

bosleyp's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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).

catralense78's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

kypnut's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

katiehook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips