Rustic chicken cacciatore

Prep: 15 mins
Cook: 30 mins
Rustic chicken cacciatore
These cheaper cuts of chicken give the dish a more intense and deeper flavour than chicken fillets

4 streaky rashers

1kg chicken thighs, wings or legs - skin removed

1 onion roughly chopped

2 carrots, roughly chopped

2 cloves garlic (crushed)

1 glass dry white wine

1 tin chopped tomatoes

1 chicken stock cube made up with boiling water in the tomato can

1 tsp mixed dried herbs

1/2 tsp sweet paprika

1 bay leaf

1 tbsp sugar

Handful of cherry tomatoes

Salt & freshly ground black pepper

Preheat the oven to 180°C / 350°F / Gas Mark 4. Prepare a heavy based casserole dish. 

Chop the streaky rashers and fry in a splash of oil until crispy in a heavy based casserole. Remove and set aside.

Brown the chicken pieces in the casserole dish. Remove and set aside.

Fry the onions and carrots in the same pan over a medium heat for 5 minutes. Add the garlic and fry for another minute.

Stir in the wine and allow to reduce by half, scraping all the lovely brown bits from the side of the casserole.

Add the remaining ingredients and bring to a simmer. Place the lid on the casserole and pop in the oven for 30 minutes.

Serve with potato wedges or pasta, and salad


Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Chicken, Vegetables

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


Special Info
Gluten free, Egg free, Pregnant Mums, Dairy free

Level of Difficulty

Removing the skin of the chicken lowers the fat content of the dish. It also makes it easier for the kids to eat

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