Chicken & bacon cacciatore

Chicken & bacon cacciatore

  • 1
  • 2
  • 3
  • 4
  • 5
(49 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 6 rashers streaky bacon, chopped
  • 2 onions, 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
JacquiMrsC's picture
19th Dec, 2015
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!
19th Jan, 2015
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.
18th Feb, 2013
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.
18th Feb, 2013
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.
6th Feb, 2013
Is the calorific content of this meal really 806 calories !! is this per portion or complete dish. It seems an awful lot !
6th Feb, 2013
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.
6th Feb, 2013
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.
15th Nov, 2012
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...
24th Oct, 2012
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.
10th Sep, 2012
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
19th Jan, 2014
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.
Want to receive regular food and recipe web notifications from us?