Stop the presses, people: Last night I actually managed to cook dinner!
I rarely prepare a recipe more than once, just because I either forget about it or am excited to try something new. This one is an exception: Pollo alla Cacciatora. It’s from Nigella Express, which I received for Christmas and am enamored with- as I am with all things Nigella ♥. Anyway, it’s a super easy recipe that is very unlike the chicken cacciatore recipes I’d tried in the past; really more of a stew than something you’d serve over pasta. Here’s the link to the original recipe on Foodnetwork.com… but I tweaked it a bit by using chicken breasts instead of thighs, subbing turkey bacon for pancetta, adding some baby ‘bellas, and tossing in fresh garlic. Brian said he likes it better with chicken thighs but dark meat grosses me out… and it’s all about me, really.
Pollo alla Cacciatora
- 1 lb boneless skinless chicken breast tenders, cut into bite-sized chunks
- 1 Tbs olive oil
- 2 cloves of garlic, chopped
- 1 tsp fresh rosemary, chopped
- 6 scallions, chopped
- 1 pkg fresh baby portabella mushrooms (maybe 8 oz?)
- 6 strips turkey bacon, chopped
- 1/2 tsp celery salt
- 1/2 C white wine
- 14oz can diced tomatoes (I used the Italian version with basil and garlic)
- 2 bay leaves
- 1/2 tsp sugar
- 14 oz can cannellini beans, drained and rinsed
Heat oil on med-hi in a large saucepan or dutch oven. Add garlic, scallions, rosemary, mushrooms and turkey bacon. Saute for 2-3 minutes. Add chicken and celery salt, stir. Cook another 3 minutes or so. Add wine and let come to a boil. Add diced tomatoes, bay leaves and sugar. Reduce heat and let simmer for 20 minutes, then add cannellini beans and heat through.
We served it over whole wheat “egg” noodles to make kind of a noodle soup, but it’s fine on it’s own. Oh, and also especially good with crusty bread. Here’s my serving (still steaming!):
For sides, we had kind of a random assortment of clean out the fridge/what looked good at the store options: kale chips (the old standby) and a steamed artichoke.
Here’s the set up, with artichoke dipping sauces (butter for Bri and light mayo with lemon juice for me) and a “trash bowl” for leaves:
So there you have it.
On a sadder note, Brian’s grandfather passed away this morning and Bri will be traveling to New York sometime this weekend. So thoughts and prayers for a safe trip, please!