Pollo alla Cacciatora

Nigella Lawson

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)

Show: Nigella ExpressEpisode: Hey Presto

Picture of Pollo alla Cacciatora Recipe Photo: Pollo alla Cacciatora Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 17 Reviews
Total Time:
30 min
Prep
5 min
Cook
25 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

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.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 17 reviews

  • on August 26, 2011

    Flag

    After reading the reviews, I, too, added some flavor. Used 6 skinless, bone in thighs. Also used shallot and 2 cloves minced garlic, fresh celery, and some Italian seasonings. Used the tomatoes, but also added 1/2 cup of red wine. Even with the extra liquid there was not a lot of sauce. Next time I think I will put 2 cans of tomatoes and a bit more wine. My husband loved it, so it will be a keeper. Thanks.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 07, 2011

    Flag

    Comfort food at its best! I always use cubed pancetta and throw in chopped celery with the scallions instead of celery salt. It's almost better on the second day! Simple and delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 02, 2010

    Flag

    I love the simplicity of Nigella's recipes and this one is simple and delicious. It works well in the crock pot also, I just saute the pancetta, onions, and rosemary first.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google