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.
