Chicken cacciatore with pancetta

    Chicken cacciatore with pancetta


    113 people made this

    About this recipe: A warming, substantial dinner if served with mash, polenta or pasta. It smells delicious as it's simmering with fresh herbs and white wine.

    Serves: 5 

    • 4 tablespoons olive oil
    • 1 whole chicken, cut into pieces
    • 6 slices pancetta, diced
    • 2 onions, chopped
    • 60g (2 oz) fresh mushrooms, sliced
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh basil
    • 1 teaspoon salt
    • freshly ground black pepper
    • 225ml (8 fl oz) white wine
    • 450g (1 lb) tomatoes, diced

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat oil in a large frying pan; brown chicken; remove. Add pancetta and sauté over medium heat for about 2 minutes.
    2. Add onions and mushrooms and continue to sauté until onions are translucent. Return chicken to frying pan; sprinkle with parsley, basil, salt and pepper. Add wine and tomatoes. Cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from frying pan and pour sauce over chicken.


    Lower the fat content of this dish by removing the chicken skin before cooking.

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    Reviews (12)


    Used different ingredients. Lovely recipe, I served it with rice and the whole family enjoyed it. I made some slight alterations to give the sauce more body, adding a tin of chopped tomatoes, 1 tbsp tomato puree and a clove of garlic for extra flavour. Will definitely make again. - 29 May 2009


    Altered ingredient amounts. Pure goodness. I only used the breast & thighs of a whole cut up chicken in this (there was only two of us). I coated my chicken w/ some flour and then browned it and set it aside. I added a couple of knobs of butter and sauteed the mushrooms in that pan along with a couple of shallots that I subbed for the onions. I added the wine and then reduced it, then added some chicken stock and seasonings. I peeled and seeded the tomatoes (I use roma's), quartered them and simmered it all together for about 30 minutes. Served it over steamed absolutely "guest worthy" recipe. - 18 Jul 2008


    Crowd Pleaser!! used up leftover roast chicken added some frozen peas & garlic. I didn't have any fresh herbs so used dry & some tomato puree, served with rice and I had five empty plates & requests for more - 04 Mar 2011

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