Pollo alla Cacciatora (Nigella Lawson) |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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 |
Directions:
1. Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.
2. Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.
3. 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.
4. Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.
|
|