Chicken Cacciatore with Pancetta

    50 mins

    A warming, substantial dinner if served with mashed potatoes or pasta. It smells delicious as it's simmering with fresh herbs and white wine.

    101 people made this

    Serves: 5 

    • 60ml (4 tablespoons) olive oil
    • 1 whole chicken, cut into pieces
    • 6 slices pancetta, diced
    • 2 onions, chopped
    • 60g fresh mushrooms, sliced
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh basil
    • 1 teaspoon salt
    • freshly ground black pepper
    • 250 ml (1 cup) white wine
    • 500g tomatoes, diced

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

    1. Heat oil in a large frying pan.
    2. Add chicken, brown and then remove.
    3. Add pancetta and cook over medium heat for about 2 minutes.
    4. Add onions and mushrooms and cook until onions are soft.
    5. Return chicken to the pan, sprinkle with parsley, basil, salt and pepper.
    6. Add wine and tomatoes, cover and simmer for 25 to 30 minutes, turning chicken once during cooking.
    7. Remove chicken from pan and serve with sauce poured over.

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    Reviews and ratings
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    Reviews in English (73)


    This was very tasty! The only changes I would make would be to add plenty of minced garlic to the sauteed onions, then when the onions are done, blend in a tablespoon or two of tomato paste to give the sauce a little more body. Then don't add the mushrooms until about 15 minutes before the dish is done. Will definitely make again.  -  26 Oct 2001  (Review from Allrecipes US | Canada)


    This was excellent and so easy to make. I cooked the bacon first though, and then cooked the chicken for a minute in the drippings instead of cooking the chicken in oil (removing) and then cooking the bacon in the oil like the recipe stated. Also added a bit of fresh garlic with the onions (I used shallots). Delicous  -  23 Sep 2005  (Review from Allrecipes US | Canada)


    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 tbs of margarine and sauted 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 broth, about 1/2 cup and seasonings. I peeled and seeded the tomatos (I use roma's), quartered them and simmered it all together for about 30 minutes. Served it over steamed absolutly "guest worthy" recipe.  -  13 Jul 2007  (Review from Allrecipes US | Canada)