Uforic Food Cafe Torquay

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Day 8: Pollo alla Cacciatora

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Today’s recipe is one of Matt’s specialties.

He made this for me after watching Nigella Express. As the name suggests, it’s quick and relatively easy.

In this series, Nigella has so many tips and tricks to save time, while not skimping on flavour. Some of them include using flavoured oils and in this case, celery salt, rather than taking the time to chop one up. It works really well ūüôā

I thought seeing as it’s Monday, then we would give this one a whirl. You know you’ll get¬†home after a hard day today and probably not be keen to cook something that requires three saucepans and two frying pans. This is a one pot wonder – so kind on the ones left with the cleaning up afterwards.

Check out Nigella making this via the video below. The recipe follows.

Pollo alla Cacciatora



  • 1 tbs of olive oil
  • 2 cloves of garlic, finely diced
  • 1/2 cup pancetta cubes
  • 6 spring onions, finely sliced
  • 1 teaspoon finely chopped, fresh rosemary¬†
  • 800gms¬†of¬†chicken thigh fillets, cubed
  • 1/2 teaspoon celery salt
  • 1/2 cup white wine
  • 1¬†400gm can of chopped tomatoes
  • 2 bay leaves
  • 1/2 teaspoon sugar
  • 400gm¬†can cannellini beans, drained and rinsed¬†


Put the oil and garlic into a pan with the panchetta, spring onion and rosemary and fry for a couple of minutes. 

Add the chicken, 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 it simmer for 20 minutes.

 Add the drained and rinsed cannellini beans and when they have warmed through too, you are ready to eat.

Hope with this recipe in mind you will get through Monday knowing that tonight’s dinner is going to be a breeze.

Be Inspired~




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