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.
7th Feb, 2012
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
6th Feb, 2012
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?
31st Jan, 2012
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
9th Jan, 2012
Tasty dish but thin sauce. Added garlic for extra flavour and tomato puree to thicken.
21st Nov, 2011
Fantastic, I have also used this sauce base for bolgnese
14th Nov, 2011
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
12th Oct, 2011
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.
14th Sep, 2011
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.
4th Sep, 2011
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.
20th Aug, 2011
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


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...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?