Chicken and pancetta cacciatore

This hearty chicken dish will warm your body and soul on those cool Winter evenings. It's packed full of goodness and flavour that will have the whole family coming back for seconds.

  • 15 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


Chicken and pancetta cacciatore
  • 2 tablespoon olive oil
  • 6 chicken marylands, skin on, halved
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 1 large onion, chopped
  • 100 gram sliced pancetta, chopped
  • 3 garlic cloves, crushed
  • 1/2 cup dry white wine
  • 800 gram can diced tomatoes
  • 200 gram button mushrooms, cleaned, stems trimmed
  • 2/3 cup chicken stock
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh rosemary, chopped
  • 1 bay leaf
  • 1/2 teaspoon brown sugar
  • 1/2 cup kalamata olives chopped parsley, to serve


Chicken and pancetta cacciatore
  • 1
    Heat oil in a large flameproof casserole dish on high. Brown chicken pieces all over. Transfer to a plate and set aside.
  • 2
    Remove excess oil from pan, leaving enough to cover the bottom of the pan. Sauté celery, carrot and onion for 5-8 minutes, until onion is tender. Add pancetta and garlic, sauté for a further 4-5 minutes.
  • 3
    Stir in wine and simmer for 1-2 minutes. Return chicken to the pan with tomatoes, mushrooms, stock, vinegar, herbs and sugar. Bring to boil, then reduce heat to low and cook, covered, for 20 minutes, stirring occasionally.
  • 4
    Transfer chicken to a plate. Add olives to pan and increase heat to high. Reduce sauce for 4-5 minutes. Return chicken to pan, turning in sauce. Sprinkle with parsley. Season to taste.


Chicken maryland is the leg and thigh portion. Maryland portions can be replaced with 1.8kg chicken pieces. Buy chicken pieces from the deli section of your supermarket - you often save money.

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