Pollo alla Cacciatora - Hunter's Chicken

Nigella Lawson was on the TV cooking Pollo alla Cacciatora or Hunter's Chicken and I had to make it.

However, I looked into it and found several versions of this recipe on the net and also looked at Jamie Oliver’s version he has in his book Jamie's Italy and he doesn't add cannellini beans.

Pollo alla Cacciatora

I rather fancied the idea of adding the beans, so Nigella’s recipe won.

As the recipe is an 'express' recipe and therefore made very quickly, I wondered if the flavours would have time to develop? Although, I'm already a fan of her Quick Chilli and that is excellent and packed full of flavour.

Anyway, in the end, I decided I'd go between both Nigella's and Jamie Oliver's recipe and felt that this kind of dish most certainly needs a longer cooking time.


Cacciatore means hunter in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit. Source: Wikipedia.

Preparing chicken to make Pollo alla Cacciatora

The above picture shows the chicken marinating.




Nigella Lawson,recipe,chicken,pollo,hunters chicken
Main, Nigella Lawson, Chicken
Italian
Yield: 2-3
Author:

Pollo alla Cacciatora

Pollo alla Cacciatora

My version of Nigella Lawson's and Jamie Oliver's recipe, Pollo alla Cacciatora.

ingredients:

  • 500g skinless and boneless chicken – cut into big cubes. I used 350g breast and also added 2 boneless thighs.
  • Mix together the following:
  • 4 bay leaves
  • A glug of extra virgin olive oil
  • 1 clove garlic – chopped finely
  • 100ml Marsala wine if you don’t have any use red wine instead
  • 1 sprig of rosemary
  • Add the chicken and the rosemary sprig to the mixture. Leave to marinate for an hour or overnight if you have time.
  • What else you need:
  • 1 glug of extra virgin olive oil
  • 2 celery sticks – diced
  • 1 large onion – sliced
  • 2 cloves garlic – finely chopped
  • 1 carrot – cut into strips
  • 2x400g good quality tinned plum tomatoes
  • 1 sprig of rosemary – very finely chopped
  • 6 rashers of streaky bacon if you can’t get pancetta
  • salt and pepper - to taste
  • 125ml red wine (Chianti)
  • a small dish of flour
  • 1x400ml can of cannellini beans

instructions:

How to cook Pollo alla Cacciatora

  1. In a large skillet fry the bacon until it’s on the way to getting nice and brown you shouldn't’ need any oil to do this).
  2. Remove the bacon and set aside. Now in the same pan (without washing it) as you want all the nice sticky bits from the bacon. Saute the onions until they are soft, but not coloured.
  3. Now add the carrots, celery, garlic and chopped rosemary. Give it a good season with salt and pepper.
  4. Remove the chicken from the marinade, but make sure you keep it but discard the rosemary and the bay leaves. Dip each piece of chicken into the flour.
  5. Now, using a separate frying pan, fry the chicken until it is starting to brown – keep stirring for a few minutes.
  6. Then add the chicken to the pan with the reserved marinade and the wine.
  7. Add the vegetables and olives, along with one of the cans of tomatoes. You can now add the other can, but I don’t think you will want the juice from that can – just the tomatoes.
  8. Put a lid on – or cover with foil and cook on a low heat for about 1 hour.
  9. You will have to keep giving it a stir though! Now add the cannellini beans and cook for another half hour – or until the chicken is cooked through and really tender.
  10. We think that this was such a nice meal. I know you can't tell how tasty it was from pictures but if you are ever stuck for something to cook - give this a go.
  11. It would be so easy to do if you have anyone coming for dinner, apart from giving it the occasional stir, it looks after itself!
Created using The Recipes Generator

9 comments

  1. Looks lovely Jan. I'm sure it tasted good too, with all of those lovely ingredients having plenty of time to cook.
    Which bread recipe did you use -because that bread looks really good?

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  2. Chicken Cacciatora is an Italian classic and I'm glad to took the time to make it well, rather than express.

    I'm sure the natives ate the whole damn thing up!

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  3. Looks like a lovely meal to me, esp. in a short time! And crusty bread is always a hit on the side!

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  4. I love chicken Cacciatora,reminds me my childhood when I dine out with my parents on trattorias. Looks delicious ummy blog

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  5. What a lovely, rustic autumn/winter warmer!

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  6. Ive been meaning to make this. Now Autumn is here think I will give it a go

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  7. There seem to be countless ways to make this classic, and I've found I seem to love them all. This looks mouth watering.

    And as for bread, I'm with you on that. I have a chunk of a baguette just about every night, lol!

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  8. With those ingredients I think you were right to go for the longer cooking time. It sounds very tasty.

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  9. Sounds and looks delicious Jan and so does that lovely bread!!! I agree with you about the time needed to make a really tasty cacciatore. Longer is better.

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I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan