Chicken Cacciatore

clock 20 minutes + 1 hour bowl Serves 4


  • 2 Tbsp olive oil
  • 8 chicken drumsticks
  • 75 g bacon, diced
  • 2 onion, sliced
  • 1 Tbsp dried rosemary
  • 800 g Homebrand tomatoes
  • 2 Tbsp red wine vinegar (optional)
  • 1 Tbsp sugar
  • 1 chicken stock cube dissolved in 500ml water
  • 1/4 small bunch parsley, chopped
  • 400 g Homebrand penne pasta
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  • 1. Heat the oil in a large casserole dish. Brown the chicken a few pieces at a time until golden on all sides, Set aside.

  • 2. Turn down the heat and add the bacon and cook until crispy. Remove with a slotted spoon and set aside with the chicken.

  • 3. Add the onions and rosemary to the dish and gently cook for 10 minutes or until the onions are soft and translucent.

  • 4. Add the chicken and bacon back to the dish, along with the tomatoes, vinegar, sugar, stock and seasoning. Bring to a simmer, cover and cook for 40-50 minutes until the chicken is tender and the juices run clear.

  • 5. Stir in the parsley, seasoning to taste and serve with pasta.

By Brett McGregor

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