Pollo Alla Cacciatora (2024)

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.

As featured in

• 

  NIGELLA EXPRESS

  2007

1. 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.
2. Add the chicken pieces, stirring well, and sprinkle in the celery salt.
3. 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.
4. Drain the cannellini beans (if using) and add to the pan. When they have warmed through, too, you are ready to eat.

1. 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.
2. Add the chicken pieces, stirring well, and sprinkle in the celery salt.
3. 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.
4. Drain the cannellini beans (if using) and add to the pan. When they have warmed through, too, you are ready to eat.