Pollo Alla Cacciatora
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This is an old favourite — chicken cooked "the hunter's way" — which grants a certain amount of culinary licence, although Italians might not agree. My version is traditional enough, only speeded up and simplified. The unexpected deviation lies in the addition of a can of cannellini beans, which, in effect, turns it into a quick, one-pot, all-inclusive supper. Having said that, I also adore it — as do my children — with plain steamed rice. Whatever, when I cook this, I know I can count on getting tea on the table from scratch in about half an hour.
For US cup measures, use the toggle at the top of the ingredients list.
This is an old favourite — chicken cooked "the hunter's way" — which grants a certain amount of culinary licence, although Italians might not agree. My version is traditional enough, only speeded up and simplified. The unexpected deviation lies in the addition of a can of cannellini beans, which, in effect, turns it into a quick, one-pot, all-inclusive supper. Having said that, I also adore it — as do my children — with plain steamed rice. Whatever, when I cook this, I know I can count on getting tea on the table from scratch in about half an hour.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
- 1 x 15ml tablespoon garlic infused olive oil or use 1 tablespoon regular olive oil plus a clove of minced garlic
- 75 grams pancetta (cut into cubes)
- 6 spring onions (finely sliced)
- 1 teaspoon rosemary needles (finely chopped)
- 500 grams chicken thigh fillets (each cut into 4 pieces)
- ½ teaspoon celery salt
- 125 millilitres white wine (or chicken stock)
- 1 x 400 gram can chopped tomatoes
- 2 bay leaves
- ½ teaspoon sugar
- 1 x 400 gram can cannellini beans
- 1 tablespoon garlic flavored oil or use 1 tablespoon regular olive oil plus a clove of minced garlic
- 3 ounces pancetta (cut into cubes)
- 6 scallions (finely sliced)
- 1 teaspoon rosemary needles (finely chopped)
- 1 pound 2 ounces chicken thigh fillets (each cut into 4 pieces)
- ½ teaspoon celery salt
- ½ cup white wine (or chicken stock)
- 1 x 14oz can diced tomatoes
- 2 bay leaves
- ½ teaspoon sugar
- 1 x 14oz can cannellini beans
Method
- Heat the garlic oil in a heavy-based pan and fry the pancetta cubes for a few minutes until the fat starts rendering, at which point add the sliced spring onions and chopped rosemary and cook for another minute or so. If you're not using garlic oil, add the minced clove of garlic along with them.
- Add the chicken pieces, stirring well, and sprinkle in the celery salt.
- Pour in the wine (or chicken stock) 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 the cannellini beans (if using) and add to the pan. When they have warmed through, too, you are ready to eat.
- Heat the garlic oil in a heavy-based pan and fry the pancetta cubes for a few minutes until the fat starts rendering, at which point add the sliced scallions and chopped rosemary and cook for another minute or so. If you're not using garlic oil, add the minced clove of garlic along with them.
- Add the chicken pieces, stirring well, and sprinkle in the celery salt.
- Pour in the wine (or chicken stock) 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 the cannellini beans (if using) and add to the pan. When they have warmed through, too, you are ready to eat.
Additional Information
MAKE AHEAD / STORE:
The dish will keep for a total of 3 days in an airtight container in the fridge. Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot all of the way through. It can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat as above.
MAKE AHEAD / STORE:
The dish will keep for a total of 3 days in an airtight container in the fridge. Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot all of the way through. It can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat as above.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 7 Others have said
-
Posted by Philcape on 19th September 2022
-
Posted by TREBLA on 13th September 2022
-
Posted by caravino on 18th January 2022
-
Posted by JlisaT on 21st October 2020
-
Posted by Nutmeg1 on 27th September 2020
-
Posted by Waldeberg on 22nd September 2020
-
Posted by miiche on 22nd September 2020
Show more commentsMore and more I am coming to realise that the genius of Nigella is to conjure deep, satisfying flavour from very few, everyday ingredients.
I made this dish because I had the ingredients and wanted a passable supper with minimal fuss. What I got was a quietly sublime meal that filled the house with enticing aromas and the eaters with delicious sustenance.
With no disrespect whatsoever to the original, in future I intend to have fun with this recipe. A pinch of red pepper flakes… for sure. Other veggies (I liked the suggestions of bell pepper or corn)… sounds entirely appropriate. And tasty.
That may not be authentic but - as nobody’s judging my Italian culinary cred - I am excited by the prospect of improvising on the sturdy bones of this truly lovely dish.
Made this today it was delicious without the sugar. I only had garbanzo beans and I added in half an ear of fresh corn sliced from the cob for sweetness.
Assolutamente delizioso e facile! As an Italiana it is always fun to try and we truly enjoy Nigella's recipes. Grazie, con un abbraccio a Nigella
Had this today with colcannon. Exactly as Nigella describes it and absolutely delicious . My husband loved it too . It’s now to become one of our ‘old favourites’. I actually batch cooked it and froze 4 portions in zip locked bags. Freezes well.
Was absolutely lovely, I added 2 small sweet peppers and think I may add some more veg next time. Will definitely make it again. So quick and easy!
This is one of those dishes that combine a couple of favourites which are otherwise not often combined together. At least not where I come from. Nonetheless, I have learned that you can hardly ever make a mistake with la cocina Italiana. My Italian origins aside, I owe this one only to NL. Love it and harbour it for posterity.
This is my go to recipe when we have guests. Easy to cook and always great for people to help themselves