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.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 504 |
| Total Fat | 29 g |
| Saturated Fat | 7 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 29 g |
| Cholesterol | 120 mg |
| Sodium | 309 mg |
Reviews
I made it last night for dinner for my family. They thought it was very good! It is quick and easy, once you have the ingredients on hand. I will make it again. A real family pleaser! Think I will double the recipe next time.
This is a pretty good weeknight meal – fast and tasty! It’s not drop dead delicious like many of her other recipes (hence the missing star, but it’s quite good, speedy and economical!
After reading the reviews, I, too, added some flavor. Used 6 skinless, bone in thighs. Also used shallot and 2 cloves minced garlic, fresh celery, and some Italian seasonings. Used the tomatoes, but also added 1/2 cup of red wine. Even with the extra liquid there was not a lot of sauce. Next time I think I will put 2 cans of tomatoes and a bit more wine. My husband loved it, so it will be a keeper. Thanks.
Comfort food at its best! I always use cubed pancetta and throw in chopped celery with the scallions instead of celery salt. It’s almost better on the second day! Simple and delicious!
I love the simplicity of Nigella’s recipes and this one is simple and delicious. It works well in the crock pot also, I just saute the pancetta, onions, and rosemary first.
this was so good my husband ate at least 2 servings. we both likied it very much was easy to make and quick. we are always busy.
Dudley, go have some tofu and spice it up and enjoy it. This is NOT your board, Dude. Nobody in Beverly Hills knows what real food tastes like anyway. Better yet, go boil yourself a tofu pizza.
This was pretty easy to make, and as-is is just delicious. I make this frequently, and the ingredients aren’t hard to find. I love cannellini beans, and like Nigella, I keep them on hand because they’re delicious and versatile. On the show Nigella uses bacon, but the book says pancetta. It’s good either way, and bacon is much easier to find. I make it to spec with either one, and the celery salt isn’t so obvious but the whole thing is delicious. And it takes less than 30 minutes.
Enjoy!
This has become a staple in our busy household. I almost always substitute the pancetta for bacon, because I always have bacon on hand. I add onion and garlic, and use bone-in chicken thighs instead. Sometimes I use red wine, but it always tastes fabulous and is quick and easy! Definitely a keeper. The cannellini beans make the dish.
I LOVE this dish!! My mom made cacciatoria once a week for my father . He loved it while my sister and I were repulsed!! But this recipe, with some alterations, is great. I use about 4 strips of smoked bacon, omit the celery salt ,add Trader Joes italian seasoning and a pinch of red pepper flakes . Then right before serving I add about a cup of fresh chopped parsley or spinach , which ever I have, pour it over a platter of penne pasta and top with grated parmesan. Now thats Italian!! Nigella you ROCK!!! Thanks
The lack of seasonings in this dish make it most resemble boiled pizza. Tacking on an Italian name does not make it edible. I saw this just reading the recipe, but thought okay lets give this a shot…let me put it this way, some public school cafeterias would not serve this.