Chicken and Chickpea Alla Cacciatora
In Italian, “alla cacciatora” translates to “hunter-style,” a rustic, brothy braise that usually includes onions, peppers, tomatoes and winter herbs. In our modern version with boneless, skinless chicken thighs, the addition of chickpeas lends extra protein, and kale brings a touch of color and texture to the mix.
- 1 Pkg Bell & Evansboneless, skinless
- Salt & pepper, to taste
- 1 TB Olive oil
- 1/3 lb Pancetta, diced
- 1 Onion, diced
- 2 Celery sticks, diced
- 1 Red bell pepper, seeded and sliced lengthwise into 1/2-inch strips
- 2 cloves Garlic, crushed
- 3 sprigs Rosemary
- 3/4 cup Dry white wine
- 15 oz can Chickpeas, drained and rinsed
- 2 cups Tomato puree
- 2 cups Chicken stock
- 1/2 bunch Kale, stems discarded, leaves torn
- Season chicken well with salt and pepper. Heat oil over medium-high heat in a deep skillet. Add chicken to skillet. Brown for 5 minutes, turn and cook another 5 minutes. Remove chicken from skillet and set aside.
- Reduce heat to medium, add pancetta and cook for 4 minutes, or until browned. Add onion, celery and bell pepper, and cook for 3 minutes. Stir in garlic and rosemary and cook 2 minutes longer.
- Add wine and simmer until reduced by half. Stir in chickpeas, tomato puree and stock and bring to a simmer. Return chicken to pan, cover and cook for 30 to 40 minutes, or until chicken is tender.
- Add kale and stir for 2 minutes, or until leaves are wilted. Serve hot in bowls with crusty bread, if desired.