One Pot Chicken Cacciatore

This is a warming substantial dinner great for winter nights.

This is my one pot version.

I love the addition of cannellini beans

from Nigella Lawson's Pollo Alla Cacciatora.

INGREDIENTS

2 Tbsps Olive Oil
4 Chicken Breasts, cut into 3 cm pieces
2 Garlic cloves, crushed
75g Pancetta, cut into thin strips
1 Brown Onion, finely chopped
3 Anchovy fillets, chopped
1/2 Cup White Wine
1 x 400g Can Chopped Tomatoes
2 Tbsps Tomato Paste
1 Tsp Rosemary, finely chopped (or 1/4 teaspoon dried)
3 Bay Leaves
1/2 Tsp Sugar
Sea Salt

To Serve
1 x 400g Can Cannellini Beans or 375g Fettucine or Pasta of choice
Crusty Bread and Butter

 

 

METHOD

 

Heat oil in a large deep frying pan (or stock pot), add onion, garlic, pancetta, anchovies and rosemary. Cook, stirring, for 5 minutes or until onion has softened.

 

Add the chicken pieces, stir well for 3 minutes, and season with salt.

 

Add tomato paste and wine, and let it come to the boil. Approx 2 to 3 minutes.

 

Reduce, heat to low. Add can of tomatoes, bay leaves and sugar. Stir to combine.

Cover. Simmer, stirring occasionally, for  30 minutes, or until chicken is tender.

If serving with Cannellini Beans:
Drain the beans, and add to the pan after 20 minutes of simmering. Simmer for a further 10 minutes. Then spoon the Chicken Cacciatore into serving bowls.

If serving with Pasta:
Cook pasta as per packet instructions…al dente. Divide pasta among bowls, and top with the Chicken Cacciatore.

Serve with warm crusty bread and butter.