Photo: Pollo alla Cacciatora Recipe
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.
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By Chef #1142845
Poway, CA
on August 26, 2011
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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.
By kristin.cudahy_...
Indianapolis, 53
on February 07, 2011
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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!
By ra8soso_12639982
Henderson, NV
on July 02, 2010
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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.
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