Pollo alla Cacciatora
1 tablespoon garlic oil
½ cup pancetta cubes
6 scallions, finely sliced
1 teaspoon finely chopped fresh rosemary leaves
500 grams chicken thigh fillets, each cut into 4 pieces
½ teaspoon celery salt
½ cup white wine
1 can chopped tomatoes
2 bay leaves
½ teaspoon sugar
1 can cannellini beans, optional
Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.
Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.
Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.
Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.