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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)

sarahb1973's picture
4

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!!).

cejpej's picture
5

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.

janehempenius's picture
5

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

bosleyp's picture
4

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
4

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
5

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

katiehook's picture
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.

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