.jpg.rend.hgtvcom.196.196.suffix/1679332577620.jpeg "1467756599")
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 504
- Total Fat
- 29 g
- Saturated Fat
- 7 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 29 g
- Cholesterol
- 120 mg
- Sodium
- 309 mg
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.
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 504
- Total Fat
- 29 g
- Saturated Fat
- 7 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 29 g
- Cholesterol
- 120 mg
- Sodium
- 309 mg
Ingredients
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.
