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Pollo Alla Cacciatora

by . Featured in NIGELLA EXPRESS
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Introduction

This is an old favourite - chicken cooked "the hunter's way" - which grants a certain amount of culinary licence. 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 comfortably under 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. 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 comfortably under half an hour.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Pollo Alla Cacciatora
Photo by Lis Parsons

Ingredients

Serves: 4

Metric Cups
  • 1 x 15ml tablespoon garlic infused olive oil or use 1 tablespoon regular olive oil with a clove of garlic minced in
  • 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
  • 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 with a clove of garlic minced in
  • 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
  • 1 x 14oz can diced tomatoes
  • 2 bay leaves
  • ½ teaspoon sugar
  • 1 x 14oz can cannellini beans

Method

  1. Heat the garlic oil in a heavy-based pan and fry the pancetta cubes, sliced spring onions and chopped rosemary for a couple of minutes.
  2. Add the 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 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, sliced scallions and chopped rosemary for a couple of minutes.
  2. Add the 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 the cannellini beans (if using) and add to the pan. When they have warmed through, too, you are ready to eat.

Tell us what you think

What 4 Others have said

  • 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.

    Posted by JlisaT on 21st October 2020
  • 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!

    Posted by Nutmeg1 on 27th September 2020
  • 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.

    Posted by Waldeberg on 22nd September 2020
  • This is my go to recipe when we have guests. Easy to cook and always great for people to help themselves

    Posted by miiche on 22nd September 2020
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