This is a very tasty dish that can be prepared earlier in the day and kept in the fridge until you need to start dinner.

Then all you need to do is the 45-60 minute simmer. The base sauce is just a basic tomato sauce that can be used in many dished just with the addition of chicken stock & bacon.

Calorie estimate from 658 per serving with portion of rice

Ingredients Chicken in Tomato and Bacon Sauce (serves 2/3 adults)

  • 2 chicken legs or 4 thighs
  • 1 tablespoon of olive oil
  • 4/5 rashers of bacon (I used un-smoked)
  • tin of chopped tomatoes
  • 1/2 cloves of garlic (depending how much you like your garlic!)
  • a medium onion
  • 1 tablespoon of white wine vinegar
  • 150 ml of chicken stock
  • 1 teaspoon of basil and oregano
  • pinch of salt & sugar (may be no need for salt if you are using stock cubes and/or smoked bacon because they are already salted)
  • a few grinds of black pepper

How to make the Chicken in Tomato and Bacon Sauce

Skin the chicken legs/thighs and set aside. You'll need a reasonable sized casserole dish that can be used on the hob (not all casserole dish can be).

Chicken in tomato and bacon sauce - chopped baconWe need to prepare the bacon. I cook the bacon with the rind on, you can of course remove this if you'd like to lower the fat content of the meal. Chop the bacon in to small slithers as shown in the photo.

Heat the oil in the pan over a medium to low heat and add the bacon stirring occasionally to circulate the oil, more if you have a standard pan rather than none-stick. After 3-4 minutes the bacon should be beginning to brown off nicely so lower the heat a touch and add the onion. Keep an eye on the pot now because we don't want the onion to burn, just soften and cook through. So you'll need to stir now and again so that it doesn't stick.

Just as the onion becomes a bit translucent add the garlic, stirring now and again. After a couple of minutes add the vinegar. Don't worry about the strong smell off vinegar, this will disappear whilst cooking.

Increase the heat to medium and add the chicken stock. If you are using my method of frozen chicken stock you'll need three of the 50 ml cubes you've already prepared and wait until they melt before adding the tomatoes. If you are using stock cubes this is liquid already so go ahead and add the tomatoes, purée, herbs, salt (you may need to skip this as the stock cube is already salted), sugar and pepper.

*** If you are not eating straight away you can now turn off the heat and leave to cool before adding the chicken. Then put in the fridge with the lid on (make sure the chicken is submerged) until it's needed later that day. I've only ever prepared this the same day, so I don't know if it'll keep for longer than that. Personally I wouldn't risk it because there's chicken involved. ***

The pot now needs to be brought to a gentle simmer, leave the lid on. Normally takes 45-60 minutes for the chicken to cook through. I've found that some tins of chopped tomatoes after more watery than others. If your sauce looks too watery simmer with the lid off to reduce the liquid.

Don't forget to prepare whatever you are going to eat with it before the cooking is finished. If the chicken cooks for too long it will begin to fall apart.

Remember to check that the chicken is cooked before serving! I usually cheat and take my piece of chicken out and cut it open to have a look. If it's good serve and eat. Enjoy!


It's based on a cacciatore recipe from BBC Good Food, however they use different herbs, streaky bacon and more stock.

I prepared the method the other night whilst I was making it for dinner and forgot to take a picture of the finished dish (Told you I'm still getting used to this blog thing!). I will probably do this again next week, so I will update with a picture then.