Usually Chicken Cacciatori is a lengthy affair to make. In this version, Nigella has simplified it without losing any of the slow-cooked, cozy, comfort-food qualities.
1 tsp. garlic-infused olive oil
1/2 cup pancetta cubes
6 scallions, chopped
1 tsp. finely chopped fresh rosemary
1 lb. boneless, skinless chicken thighs, each cut into 4 pieces
1/2 tsp. celery salt
1/2 cup white wine
1 x 14 oz. tin chopped tomatos
2 bay leaves
1/2 tsp. sugar
1 x 14 oz. tin cannellini beans, drained and rinsed
chopped fresh parsley, to serve
Put the oil in a pan with the pancetta, scallions and rosemary. Sauté for a couple of minutes. Add the chicken, stirring well, and 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.
Uncover, and add the beans. Cook for a bit longer, then serve with the parsley sprinkled on top.
Simple and healthy, this is certainly a winner!
12 chicken thighs (bone-in, skin on or off)
juice of 1 lemon
4 tbs. regular olive oil
1 tsp. dried oregano
2 cups plain Greek yogurt
1/4 cup chopped scallions or red onion
1 green chili, deseeded and diced
1 clove garlic, crushed
1/2 English cucumber, peeled and diced
3 tbs. each chopped fresh cilantro and mint
Heat the oven to 400°F. Place the chicken (skin-side up is using) in a shallow roasting pan, then pour over the lemon juice and olive oil. Sprinkle with the oregano and season well. Roast the chicken for 45 minutes. Alternatively, toss the chicken with the lemon juice, oil and seasoning, then grill for 6-7 minutes per side.
Meanwhile, stir together the remaining ingredients to make the sauce.
Transfer the chicken to a platter and serve with the sauce.
Give yourself enough time to marinate this the day before and you will be richly rewarded!
12 pork spareribs
12 chicken thighs, skin and bone still on
1 cup apple juice, as sharp as possible
1/4 cup maple syrup
2 tbs. vegetable oil
2 tbs. soy sauce
2 star anise
1 cinnamon stick
6 unpeeled garlic cloves
Put the ribs and chicken in a large freezer bag or into a large dish. Add all the ingredients, squelching or tossing together very well. Leave to marinate in the fridge overnight.
Heat the oven to 400°F. Pour the contents of the bag or dish into 1 or 2 large roasting tins with the chicken skin-side up. Roast for about 1 1/4 hours by which time everything should be sticky and a glossed chestnut brown color.
Nigella Lawson has been dubbed, “The Queen of the Frozen Pea” and for just reason. The small jade orbs play a prominent role in her recipes. This recipe combines them with chicken thighs and leeks, all of which cook effortlessly in a large roasting tin.
Chicken and Pea Traybake
7 cups frozen peas
2 fat garlic cloves, minced
1/4 cup white vermouth
2 tbs. olive oil
2 tsp. sea salt flakes
small bunch of dill, coarsely chopped
8 chicken thighs, bone-in, skin-on
Heat the oven to 400°F. Into a large roasting pan, tumble in the peas, leeks and garlic. Pour over the vermouth and olive oil, then sprinkle in the salt and most of the dill. Arrange the chicken on top, skin-side up.
Roast in the oven for 45 mins. Give the peas a stir, but leave to leeks in place (you want them to be caramelized). Roast for a further 30 minutes, or until the chicken is crisp and cooked through. Scatter with the remaining dill and serve.