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