Chicken & bacon cacciatore

Chicken & bacon cacciatore

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(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
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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



    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.

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Comments, questions and tips

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2nd Aug, 2012
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!
22nd Jun, 2012
This is such an easy and tasty dish and my partner and me been eating for days on this. Will definitly do it again.
5th Jun, 2012
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.
1st Jun, 2012
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.
11th Apr, 2012
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.
29th Mar, 2012
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 ;-).
27th Mar, 2012
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!
11th Mar, 2012
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! :)
11th Feb, 2012
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.
10th Feb, 2012
Good wholesome meal but the flavours were a bit boring.


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