Chicken alla cacciatora
Recipe by Nigella Lawson from Nigella Express
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.
Ingredients
- 1 tablespoon garlic Oil
- 75 g pancetta cubes
- 6 spring onions finely sliced
- 1 teaspoon finely chopped Rosemary
- 500 g boneless chicken thighs cut into bite-sized pieces
- ½ teaspoon celery salt
- 125 ml white wine
- 400 g can chopped Tomatoes
- 2 Bay leaves
- ½ teaspoon Sugar
- 400 g can cannellini beans rinsed and drained, optional
Method
- 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.
Notes & Tips
Recipe taken from Nigella's book, "Nigella Express" For more recipes, please visit the BBC website: www.bbc.co.uk/food
