This rustic, homely, spicy chicken dish has been passed down to me from an Italian family. It is absolutely delicious and very easy to make!


  • Olive oil (to cover bottom of pan)

  • Bacon Rashers - 2 - 3 (remove fat then dice)

  • Chicken pieces - 8 - 10 (remove skin or buy skinless but WITH BONES)

  • Chicken stock - 1 cup liquid or 1 cube

  • 1 medium to large onion diced

  • 2 medium carrots diced

  • 1 celery stalk

  • 1/2 green or red capsicum sliced (yellow may be used too if colour desired)

  • Chillies to taste if desired

  • 3 dried bay leaves OR 2 fresh ones

  • 1 tin peeled tomatoes

  • 1 tablespoon tomato paste

  • 1 cup dry white wine (chardonnay or semillion or white burgandy)

  • Season with pepper and salt (1/2 teaspoon each)

  • 2 cloves garlic diced

  • potatoes - 3 or 4 small cut into small pieces (if desired)


  • 1.

    Fry garlic, onion, bacon in the olive oil on high heat mixing frequently until garlic and onion is soft and clear.

  • 2.

    Add celery and carrots, mixing frequently.

  • 3.

    Add chicken pieces and brown on both sides.

  • 4.

    Add white wine and mix well (allow alcohol to burn off)

  • 5.

    Then add all remaining ingredients except capsicum and potatoes.

  • 6.

    TURN HEAT DOWN to simmer in covered saucepan for 45 to 55 minutes.

  • 7.

    25 minutes before it is cooked add potatoes and garlic.


NB. This dish goes well with polenta or rice or egg noodle pasta and a mixed salad.

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Posted by Neil69Report
Ivé been digging around looking for a cacciatore recipe and this one caught my eye. tonight I'll give it ago...cheers