Nigella says this is an old favorite, cooked "the hunter's way" which grants a certain amount of culinary license. I can tell you....it's a new favorite of ours. This one is a real winner. From the photo in Nigella Express I was wondering about the addition of the beans....I am so glad I tossed them in.
What a nice texture and taste they added to this version of chicken cacciatore.
Join me over at IHCC for Nigella's latest inspirations for the theme Midnight Sneaks.........
Ingredients needed are........
1 tablespoon garlic infused oil
1/2 cup pancetta cubes (I used more like 3/4 cup)
6 scallions finely sliced
1 teaspoon finely chopped rosemary
1 pound chicken thigh fillets, sliced into pieces
1/2 cup white wine (I may have added a tad more )
1 can (14 oz) chopped tomatoes
2 bay leaves
1/2 teaspoon sugar
1 (14 oz.) can cannellini beans, optional
Start by chopping the pancetta, scallions, garlic and rosemary.
Fry up in a bit of garlic oil. Then add bite sized chicken pieces and stir.
Now add tomatoes and the rest of the ingredients except the cannellini beans...........
After it has simmered 20 minutes add the beans, put the lid back on and serve after 10 minutes.
We served this dish over angel hair pasta and it was a nice combo of flavors.
I highly recommend this one.
Nigella Express, Hey Presto section, page 296
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