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.
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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.
  2. Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.
  3. 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.
  4. Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.

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