Chicken and bacon cacciatore

Prep: 30 mins

Cook: 80 mins

This recipe is a really great time and money saver. It's quick and easy to make and leftovers can be frozen and used again when you're stuck!

2 tbsp olive oil

1 large chicken (between 1.8 kg and 2.28 kg) jointed into 8 pieces.

6 rashers-streaky bacon chopepd

2 onions, diced

2 rosemary sprigs

2 x 400g tinned tomatoes

2 tbsp red or white wine vinegar

1 tbsp sugar

500ml chicken stock

small bunch parsley, chopped

In a casserole dish, heat a little oil and then gradually add in the chicken pieces. Cook the chicken until golden brown on all sides. Remove each piece and set aside on a plate. Reduce the heat and tip in the bacon. Cook slowly until the bacon gets crispy. Remove with a slotted spoon and set aside with the chicken. Add the onions and rosemary to the casserole. Fry for 5-10 minutes until the onions begin to soften and then tip in the chicken, bacon, tomatoes, vinegar, sugar, stock and seasoning.

Allow to simmer and then cover and cook for 50 minutes until the chicken is tender. Sprinkle with the parsley and serve with mashed potato. Otherwise, cool and chill for up to 24 hrs.

Serves
6-8

Preparation Time
30 minutes

Cooking Time
80 minutes

Main ingredients
Chicken, Vegetables

Recipe Type
Dinner, Budget, Easy, Family Dinners, Healthy, One Pot

Cuisine
Italian

Special Info
Gluten free, Nut free, Pregnant Mums

Level of Difficulty
Easy

This can be frozen for up to 3 months. Defrost overnight in the fridge and then leave at room temperature if still not fully defrosted. Add back to a sauce pan and bring to a simmer before covering and cooking until the chicken is piping hot. Don’t allow to boil as the chicken may toughen.