Chicken & bacon cacciatore

Chicken & bacon cacciatore

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(47 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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19th Aug, 2011
Absolutely amazing. Made 1.5x recipe for 7 and EVERYONE loved it. Didn't have rosemary, so used basil and oregano. Served with cheesy mash and broccoli and followed by banoffee pie. Additionally brilliant as (1) I learned how to joint a chicken in the process and (2) the whole dinner cost me under £20. Would definitely make again! Those saying is was watery, I cooked mine in a huge sauce pan then, after simmering the whole lot for 15-20 mins, I put the solid bits in a casserole dish and popped that in the oven while I reduced the sauce. Once the sauce was thick enough, I poured it into the casserole dish and let the whole thing cook for about 40 mins on 190. I wouldn't use skinless and I wouldn't use just chicken breast. You need the skin and the bones for the yummy flavours. Additionally, I added garlic when I cooked the onions.
12th Aug, 2011
Nice enough and very cheap to make, but a bit bland. I agree with Four Candles, it was really thin and I had to use a lot of corn flour to stop it from turning into a week soup. I'd use chopped tomatoes in future and just crumble a stock cube in, rather than adding any more liquid.
11th Aug, 2011
Simply delicious!!
25th Jul, 2011
Very Tasty. Would be lovely served with Gnocchi and parmesan.
8th Jul, 2011
I made this for supper tonight and it was delicious! I made mashed Potatoes and fresh corn on the cob to go with it! I will definitely be making this again!!
4th Jul, 2011
Tasted fine, but this is another of those recipes that asks for you to brown and crisp up the chicken skin... then cover with liquid so it goes limp and greasy again. Might as well do what most of the comments on here suggest and use skinless pieces in the first place. I also found it way too thin and thickened with cornflour. Only needs one tin of toms. So although the concept in terms of tasting nice was good (classic flavour combo) I think this recipe was a poor version. Surprised it made it through the test kitchen in this format. Obviously in a minority......
3rd Jun, 2011
My boyfriend was raving about this one - said it was the 'best dinner all year!!!' Served with with broccoli and potatoes that first where boiled, then sliced & fried in butter. I made some changes to it though. I used chicken thighs & while frying off covered in some chicken seasoning. Thyme instead of rosemary. Added a de-seeded chili to the onion & garlic. I boiled up the tomatoes with plenty of sugar, salt & pepper, 1 chicken stock cube in a little water & red wine (instead of white wine vinegar) in another pan. I put the chicken, thyme, bacon, onion mix into a casserole dish for the oven & the covered with the tomato sauce. Covered & cooked for 1.5 hours. ABSOLUTELY AMAZING!!!
31st May, 2011
I made this for dinner last night and was pleasantly suprised how fabulously tasty it was for something so simple! I made it with boneless chicken thighs and took the tip from above and replaced the vinegar with a glass of white wine. I also added some diced celery and sliced mushrooms when frying the onions and finished it off uncovered in the oven, to crisp up the chicken skin. Yum yum yum. I served it with roast potatoes and green beans and it was superb. The family has asked for this to become a regular!
supercook69's picture
28th Apr, 2011
this is ABSOLUTELY delicious!!! I used chicken legs as my butcher was selling for 50p lol I think these recipe would work brilliantly in a slow cooker.
24th Mar, 2011
Made this last night absolutely delicious and so easy, will be doing again, served with bubble and squeak.


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