Chicken alla cacciatore


Chicken alla cacciatore
Originally uploaded by c.flessen

This is my own take on Nigella Lawson‘s version of the classic Italian chicken alla cacciatore, in the hunter’s style. Among other things however, I used chopped real onions instead of spring onions, chopped real celery instead of celery salt, chicken breasts instead of thighs, and butter beans instead of cannellini beans 🙂

Chicken alla cacciatore

1 tbsp garlic oil (or 1 tbsp vegetable oil + 1 clove crushed garlic)
75 g pancetta (bacon) cubes
1 onion, chopped
1 tsp rosemary, finely chopped (or 1/2 tsp dried rosemary)
500 g chicken breast filets, cut into bite-sized pieces
3-4 stalks celery, chopped
salt
125 ml white wine (or chicken stock, if wine is not available)
400 g can chopped tomatoes
2 bay leaves
1/2 tsp sugar
400 g can butter beans, rinsed and drained

  • Heat the oil in a pan and fry the bacon, onion and rosemary for 2-3 minutes;
  • add the chicken pieces, cooking until each piece is sealed on all sides;
  • pour in the white wine (or chicken stock) and bring to a simmer;
  • add the celery, tomatoes, bay leaves and sugar; stir lightly, cover, then leave to simmer for 20 min.
  • Finally, add the beans and continue simmering until the beans are warmed through. Serve with a slice of good bread (I recommend rye bread with sunflower seeds).

Alternatively, you could also use 2 x 400 g cans of white beans in tomato sauce instead of one 400 g can each of chopped tomatoes and beans 😉

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