Nigella Lawson - Chicken Alla Cacciatora

Pollo Alla Cacciatora
Friday, 09 Nov 2007
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
PREPARATION:
* 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.
SOURCE: Nigella Express

[@VivaVictory]

I served this dish yesterday, made in double quantities, and none was left. Extremely tasty. The fat from the pancetta was sufficient for frying. I used garlic instead of garlic oil and I added butter beans. Served in rustic bowls with a selection of artisan breads, including cheesy garlic bread. Delicious.