Chicken Italian

Chicken and chickpea alla cacciatora

Name: Chicken and chickpea alla cacciatora recipe
Yield: 6
Cuisine: /italian
Ingredients: 6 (about 1.8kg) chicken thigh fillets, skin on; 150g piece pancetta, rind removed, chopped into 1cm pieces; 1 onion, finely chopped; 2 celery sticks, finely chopped; 250g mini capsicum, halved and seeded (or 1 red capsicum, seeded and sliced); 2 garlic cloves, crushed; 3 sprigs rosemary; 3/4 cup (180ml) dry white wine; 400g can chickpeas, drained and rinsed; 2 cups (500ml) passata; 2 cups (500ml) chicken stock; 1/2 bunch kale, stem discarded, leaves torn

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by Silvia Colloca

Cook and author

Mar 19, 2020

“Regional variations of hunter’s wife’s chicken are made throughout Italy,” says Silvia Colloca.

6 (about 1.8kg) chicken thigh fillets, skin on
150g piece pancetta, rind removed, chopped into 1cm pieces
1 onion, finely chopped
2 celery sticks, finely chopped
250g mini capsicum, halved and seeded (or 1 red capsicum, seeded and sliced)
2 garlic cloves, crushed
3 sprigs rosemary
3/4 cup (180ml) dry white wine
400g can chickpeas, drained and rinsed
2 cups (500ml) passata
2 cups (500ml) chicken stock
1/2 bunch kale, stem discarded, leaves torn

Method

1.

Season chicken and place skin-side down in a cold heavy-based saucepan. Place over medium-high heat for 8-10 minutes until skin is well browned. Turn and cook another 5 minutes. Transfer to a plate.
2.

Reduce heat to medium, add pancetta and cook for 4 minutes or until browned and fat renders. Add onion, celery and capsicum, cook for 3 minutes, then stir in garlic and rosemary and cook a further 2 minutes. Add wine and cook until reduced by half. Stir in chickpeas, passata and stock, bring to the boil and season. Return chicken to pan skin-side up, reduce to a simmer, cover and cook for 40 minutes or until chicken is tender.
3.

Set chicken aside covered to rest. Increase heat to high, add kale and stir for 2 minutes or until leaves are wilted. Divide chicken and sauce among bowls.