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This is an old favourite - chicken cooked 'the hunter's way', which grants a certain amount of culinary licence. The addition of a can of cannellini beans turns it into a quick, one pot supper, but I also adore it with plain steamed rice.
Heat the garlic oil in a pan and fry the pancetta, spring onions and chopped rosemary for 2-3 minutes.
Add the chicken pieces, sprinkle in the celery salt and stir well.
Pour in the wine and bring to a simmer, then add the tomatoes, bay leaves and sugar. Cover with a lid and leave to simmer for 20 minutes.
Add the drained cannellini beans, if using, and simmer until the beans are warmed through and the chicken is completely cooked through.
To serve, divide among four serving dishes.
Recipe taken from Nigella's book, "Nigella Express"
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