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Chicken Cacciatore

5 from 1 vote

Chicken Cacciatore

Cooking Time Icon
Prep Time 15 minutes
Cook Time 40 minutes
Servings Icon
Servings 4 people



  • 2 pk Sicín Sásta skinless chicken thigh fillets
  • Olive oil, for cooking
  • 100 g pancetta or smoky bacon, diced
  • 1 large onion, chopped
  • 1 punnet mushrooms, quartered
  • 2 cloves garlic, crushed
  • 150 ml dry white wine
  • 400 g (tin) chopped tomatoes
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 tsp sugar
  • Salt & pepper

To serve

  • Chopped fresh parsley
  • Soft polenta or crusty bread


  • Heat a large heavy casserole dish on medium high heat, then add a good drizzle of olive oil. Brown the chicken on both sides just until golden, then remove chicken from pot and set aside.
  • Lower heat to medium then add pancetta, cook until the fats start to render out, then add onion. Cook until onion is soft, about 5 minutes.
  • Add mushrooms and garlic and cook for further 1 minute.
  • Add the wine and simmer for 1-2 minutes, use a spatula to scrape any brown bits off the pan.
  • Return the chicken to the pot, arranging them in a single layer, then add the chopped tomato. Sprinkle over with sugar and add the rosemary and bay leaf on top.
  • Bring to a boil, then reduce heat to low. Cover pot with lid and leave to simmer for about 15 minutes.
  • Uncover, season with salt and pepper to taste, then increase heat to medium and leave to cook until sauce has thickened, 10-15 minutes.
  • Garnish with chopped parsley and serve with soft polenta or crusty bread.

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