• Partnered with
  • Serves 6
  • 25 mins prep
  • 25 mins cook

Chicken and bacon ragu

Chicken and bacon ragu

This mouth-watering chicken and bacon ragu is cooked to perfection and sure to go down a treat!


  • 1 kg chicken thigh cutlets, skin on
  • 2 tbsp plain flour
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 sticks celery, finely chopped
  • 1 carrot, peeled, finely chopped
  • 200 g button mushrooms, sliced
  • 100 g streaky bacon rashers, chopped
  • 2 cups Campbell’s Chicken Real Stock
  • 2 tbsp tomato paste
  • 1/2 cup chopped pitted green olives
  • 2 tsp finely chopped fresh rosemary
  • 2 tsp thyme leaves
  • cooked fettucine and grated parmesan, to serve


  1. Preheat oven to 200C.
  2. Dust chicken with flour, shaking off excess. Reserve any remaining flour.
  3. Heat oil in a large, flameproof casserole dish (16-cup capacity) over a medium heat. Add chicken, skin-side down. Cook for about 2 minutes on each side, or until golden brown. Remove.
  4. Add onion, garlic, celery, carrot, mushrooms and bacon to same hot dish. Cook, stirring occasionally, for about 5 minutes, or until soft.
  5. Return chicken to dish with Campbell’s Real Stock - Chicken, paste, olives, rosemary, thyme and reserved flour. Stir to combine. Bring to boil. Cover with lid. Transfer to oven.
  6. Cook for about 20-25 minutes, or until chicken is cooked through. Remove from heat. Remove chicken from dish. Cool slightly.
  7. Shred chicken, removing and discarding bones. Return chicken to dish
  8. Serve with fettucine and grated parmesan.
Hi there! Visiting us from ? We have a local site for you at