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Chicken Cacciatore

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 3tbsps olive oil
  • 6 chicken drumsticks
  • 6 chicken thighs
  • 1 large onion, chopped
  • 150g sliced bacon, chopped
  • 3 garlic cloves, finely chopped
  • 100ml dry red wine (optional)
  • 800g can chopped tomatoes
  • 1tbsp balsamic vinegar
  • 1tbsp chopped fresh rosemary
  • 1 bay leaf
  • 150ml chicken stock made from a Knorr Chicken Stock Cube
  • Chopped parsley, to garnish

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

0kcal

Energy (kJ)

0kJ

Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 1 Heat the olive oil in a large pot over medium high heat. Brown the chicken pieces on all sides. Remove from the pan.
  • 2 Add onion and bacon and cook over low heat for 5 minutes until onion softens. Add garlic and cook for 1 more minute. Return the chicken pieces to the pan.
  • 3 Pour in the wine and simmer for 3 minutes. Add tomatoes, vinegar and herbs.
  • 4 Add stock. Bring to a boil, reduce the heat and cook, covered over low heat for 25 minutes. Remove the chicken to the platter. Reduce the sauce over high heat for 5–7 minutes. Serve chicken with the sauce garnished with parsley.