Hunter's Chicken Stew

Hunter's Chicken Stew (pollo alla cacciatora)

Nigella Lawson was on the TV cooking Pollo Alla Cacciatora or Hunters Chicken and I had to make it.

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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.

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.

What does Cacciatore mean?

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.

The above picture shows the chicken marinating.

Hunter's Chicken Stew Nigella Lawson

hunters chicken stew, nigella lawson, chicken stew recipe

main, chicken, dinner

Italian

Yield: 2-3

Author: Jan Bennett

Hunter's Chicken Stew

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

Prep time: 15 MinCook time: 1 H & 15 MInactive time: 15 MinTotal time: 1 H & 45 M

Ingredients

• 500g skinless and boneless chicken – cut into big cubes
• 4 bay leaves
• 1 tablespoon of extra virgin olive oil
• 1 clove garlic – chopped finely
• 100ml red wine
• 1 sprig of rosemary
• 1 tablespoon of extra virgin olive oil
• 2 celery sticks – diced
• 1 large onion – sliced
• 2 cloves garlic – finely chopped
• 1 carrot – cut into strips
• 2 x 400g 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

1. In a bowl mix together the bay leaves, olive oil, garlic, Masala and rosemary.
2. Add the chicken and the rosemary sprig to the mixture. Leave to marinate for an hour or overnight if you have time.
3. 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).
4. Remove the bacon and set it aside. Now, in the same pan (without washing it) as you want all the nice sticky bits from the bacon.
5. Saute the onions until they are soft, but not coloured.
6. Now add the carrots, celery, garlic and chopped rosemary. Give it a good season with salt and pepper.
7. Remove the chicken from the marinade, but make sure you keep it but discard the rosemary and the bay leaves.
8. Dip each piece of chicken into the flour.
9. Now, using a separate frying pan, fry the chicken until it is starting to brown – keep stirring for a few minutes.
10. Then add the chicken to the pan with the reserved marinade and the wine.
11. Add the vegetables and olives, along with one of the cans of tomatoes.
12. You can now add the other can, but I don’t think you will want the juice from that can - just the tomatoes.
13. Put a lid on – or cover with foil and cook on low heat for about 1 hour.
14. You will have to keep giving it a stir though!
15. Now add the cannellini beans and cook for another half hour - or until the chicken is cooked through and really tender.
16. 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.
17. 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!

Did you make this recipe?

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