Tuesday, September 3, 2013

Chicken & Bacon Cacciatore


 

This is a different twist on cacciatore. The bacon gives wonderful flavor to this “hunter” style Italian dish.
There are many variations for making this dish, some use chicken, rabbit or even beef. Using bacon is an inexpensive alternative to pancetta.

This recipe was inspired by a version I found at BBC Good Food; I hope you enjoy it.
This fairly simple to make, but does take a bit of time but it is worth the wait!

I used boneless skinless chicken breast, which is not traditional for cacciatore. I would suggest if you were making this for a family, I would cube the breast before browning the meat. This way you can avoid knifes and little hands. 

This is an excellent dish to make and freeze for a later date!

Ingredients:

2 tbsp olive oil

5 boneless skinless chicken breast

6 slices of thick bacon

2 onions, sliced

2 tbsp dried rosemary

28 oz can whole tomatoes, crushed

1 jar of roasted red peppers, sliced

1 tbsp sugar

2 cups chicken stock

1 tbsp chopped basil

1 tbsp dried parsley

Directions:

Heat the oil in a large casserole dish. Brown the chicken, until golden on all sides.

As each piece is done, lift out onto a plate.

 Turn the heat down and add the bacon. Cook until the bacon crisps.

Lift out with a slotted spoon put with the chicken pieces.

Add the onions and rosemary to the casserole. Fry for 5-10 mins until the onions have softened.

Chop bacon into bite size pieces.

Return the chicken and bacon, along with the tomatoes, red peppers, sugar, stock and seasoning.

Bring to a simmer, cover and cook for 40-50 mins until the chicken is tender

Serve over pasta or rice.

 

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