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January 27, 2015 / mirostudios

Pollo alla Cacciatora

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

Total Time: 30 min
Prep: 5 min
Cook: 25 min

Yield: 4 servings
Level: Easy

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

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.

http://www.foodnetwork.com/recipes/nigella-lawson/pollo-alla-cacciatora-recipe.html

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