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Export 15 ingredients for grocery delivery
Step 1
Use a sharp knife to separate the chicken thighs from the drumsticks. Season the chicken pieces. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in batches, for 5 minutes or until browned all over. Transfer to a plate.
Step 2
Add the mushroom to the pan and cook, stirring often, for 3-5 minutes or until golden. Transfer to a separate plate. Add the bacon to the pan and cook, stirring, for 3-5 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain.
Step 3
Add the onion and garlic to the pan. Cook, stirring, over medium heat for 3-4 minutes or until light golden. Add the wine and cook until reduced by half. Stir in the stock, tomato, olives, oregano and bay leaf. Bring to a simmer. Return the chicken, mushroom and bacon to the pan. Cook, uncovered, for 40 minutes or until the sauce thickens slightly.
Step 4
Meanwhile, cook the speck in a large non-stick frying pan over medium-high heat for 3-4 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain.
Step 5
Top the chicken cacciatore with the crispy speck, parsley and parmesan.
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