Nigella Chicken Cacciatore

The term Cacciatore means “hunter-style” — but I’m fairly certain no Italian hunter ever used garlic-infused olive oil and pancetta in the wild. Still, this version has Nigella’s comforting British-Italian flair: soft chicken thigh fillets, rich tomatoes, rosemary, and creamy cannellini beans for a hearty one-pan dinner.

I’ll walk you through how to make it properly — including the bit I used to get wrong (spoiler: too much liquid, not enough simmer).

Ingredients List

• 1 tbsp garlic-infused olive oil — or use regular olive oil + 1 clove of minced garlic.
• 75g pancetta, cubed — for salt and fat; you can use bacon, but pancetta’s richer.
• 6 spring onions, finely sliced — adds a gentle sharpness.
• 1 tsp fresh rosemary, finely chopped — don’t overdo it; rosemary is bossy.
• 500g chicken thigh fillets, cut into quarters — thighs stay juicy; breasts go dry.
• ½ tsp celery salt — adds depth; optional but lovely.
• 125ml white wine — or chicken stock; wine gives acidity, stock gives body.
• 400g can chopped tomatoes
• 2 bay leaves
• ½ tsp sugar — tames the acidity of the tomatoes.
• 400g can cannellini beans, drained

Optional swaps:

• Use leeks instead of spring onions.
• Butter beans instead of cannellini.
• Toss in a few olives for a salty kick — but don’t tell Nonna, she might raise an eyebrow.

How To Make It (Instructions)

1. Heat the garlic oil in a large heavy-bottomed pan.
2. Add the pancetta and cook until it starts to crisp and release its fat.
3. Stir in the sliced spring onions and rosemary.
4. Cook for about a minute, until soft and fragrant.
5. Add the chicken and sprinkle over the celery salt.
6. Sear until lightly browned on all sides. You’re not cooking it through yet — just sealing in flavour.
7. Pour in the white wine (or stock) and let it bubble for 2–3 minutes.
8. The alcohol should mostly evaporate if using wine.
9. Add the chopped tomatoes, bay leaves, and sugar.
10. Give it a good stir, then cover and simmer gently for 20 minutes. This is where the magic happens.
11. Drain and add the cannellini beans.
12. Stir through and let everything heat for another 5 minutes. At this point, you’ll be tempted to eat straight from the pan — I’ve done it.
13. Taste and adjust. Needs more salt? More rosemary? A splash more wine? Trust your tongue.

Common Mistakes

Why is my chicken dry?
You probably overcooked it. Thighs don’t need much once they’re simmering — 20–25 minutes is plenty.

Why is the sauce watery?
Ah, I used to get this wrong! Simmer with the lid off for the last 5 minutes if it looks too loose. Tomatoes need time to concentrate.

Can I use chicken breast?
Technically yes. But it’s not as forgiving as thighs — you’ll need to shorten the cooking time and watch it like a hawk.

Why does it taste flat?
Could be lack of salt, acidity, or depth. Try a squeeze of lemon, a glug of olive oil at the end, or even a few torn olives.

I don’t have rosemary. Can I skip it?
Yes, or use thyme or oregano — just don’t use dried rosemary, it’s like chewing pine needles.

Storage And Reheating Tips

Fridge: Keeps well for 3–4 days in a sealed container.

Freezer: Freeze in portions, up to 3 months. Label it. Future-you will thank you.

Reheat on stove: Add a splash of water or broth and heat gently.

Microwave: Fine, but stir midway and don’t overheat or the chicken gets tough.

Oven: Best for a full batch. Covered, 175°C, 25–30 minutes.atore actually tastes better. Everything deepens and settles.

What To Serve With It

• Creamy polenta — soft, silky, and perfect for soaking up sauce
• Al dente spaghetti or penne — rustic, honest pairing
• Crusty sourdough — if you’ve got nothing else, bread alone does the job beautifully

And if you’re me? A glass of dry red wine on the side and a bit of quiet after dinner.

FAQ Section

Can I make this gluten-free?
Yes — the dish itself is gluten-free as written. Just double-check your wine or stock label.

Can I use chicken breast instead of thighs?
Technically yes, but they’re less juicy and can dry out. Thighs are better suited for slow braises.

Can I make this ahead of time?
Absolutely. It’s even better the next day. Make, cool, and reheat gently when needed.

Can I add more veg?
Go for it! Peppers, mushrooms, even courgette work nicely here.

Try More Recipes:

• Nigella Mushroom Lasagna
• Nigella Cauliflower Cheese Soup
• Nigella Pulled Pork