Pollo alla Cacciatora

This is an old favourite - chicken cooked "the hunter's way," which grants a certain amount of culinary licence. This, my, version is traditional[ enough, only speeded up and simplified. The only unexpected deviation lies in the addition of a can of cannellini beans. This, in effect, turns it into a quick, one-pot, all-inc supper. Having said that, I also adore it - as do my children - with plain steamed rice, as well. But whatever. When I cook this, I know I can count on getting tea on the table from scratch in comfortably under half an hour.]

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon garlic oil
  • 1/2 cup pancetta cubes
  • 6 scallions, finely sliced
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1 pound chicken thigh fillets, each cut into 4 pieces
  • 1/2 teaspoon celery salt
  • 1/2 cup white wine
  • 1 (14-ounce) can chopped tomatoes
  • 2 bay leaves
  • 1/2 teaspoon sugar
  • 1 (14-ounce) can cannellini beans, optional
Directions

Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.

Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.

Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.

Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.


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