Chicken Cacciatore

Chicken cacciatore Chicken cacciatore
6 people 40 minutes 20 minutes


  • 1 - Balsamic Vinegar
  • 1 pinch Black Pepper
  • 1 stick Celery
  • 4 - Chicken Breast on the bone
  • 120 ml Chicken Stock Cube
  • 1 tin Chopped Tomatoes
  • 2 cloves Garlic crushed
  • 150 g Mushrooms sliced
  • 2 tbsp Olive Oil
  • 1 - Onion chopped
  • 6 portions Penne Pasta steamed potatoes or boiled rice, to serve
  • 1 pinch Salt
  • 1 - SuperValu Carrot finely chopped
  • 1 tbsp SuperValu Fresh Parsley Flat Leaf chopped, plus extra to garnish
  • 1 tbsp SuperValu Fresh Rosemary chopped, plus extra to garnish
  • 150 g SuperValu Streaky Bacon Rashers chopped
  • 400 ml SuperValu Tomato Passata
  • 100 ml White Wine


  1. Drizzle the oil into a large casserole dish and set it over a medium-high heat. Add the chicken and brown it all over, then remove to a side plate. Add the onion, carrot, celery and seasoning to the dish, then add the chopped bacon, reduce the heat to low and cook for 6 to 8 minutes, until the vegetables have softened. Add the mushrooms and garlic and cook for 1 or 2 minutes more.
  2. Return the chicken to the pan, add the wine and cook for 1 to 2 minutes. Pour in the tomatoes, passata, stock, balsamic vinegar and herbs. Bring to the boil, then reduce the heat and cook for a further 18 to 20 minutes. Check the seasoning and add more if required.
  3. Transfer the chicken to a serving dish and raise the heat to reduce the sauce for a further 5 minutes, then pour it over the chicken. Garnish with fresh herbs and serve with some warm pasta, steamed potatoes or rice.
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