Pollo Sospetto

pollo_sospetto

Vaguely inspired by Felicity Cloake’s cacciatore recipe, I’ve dug out this perennial favourite, which has arrived by way of a stained and crumpled scrap of paper, tucked into my copy of The Encyclopaedia of Italian Cooking.

It’s neither one thing nor the other, but quite tasty and quite easy. To serve four you’ll need a larg frying pan, and into it chuck:

  • 75g pancetta, cubed, frying gently until the fat has rendered and the bacon has gone crunchy
  • 500g boned skinned chicken thighs, halved down the middle – do these on a high heat, until they’re lightly coloured on the outside, rescue with a slotted spoon and set aside (the middles of the chicken pieces will be raw but don’t worry, we’ll fix that shortly)
  • 500g total diced celery, carrot and onion (or whatever aromatics you have to hand) plus four smashed cloves garlic, reduce heat, fry until soft and colouring, you might need a splodge of vegetable oil if there wasn’t enough in the bacon and chicken
  • add 125mL white wine, and stir like mad, to incorporate any of the built up yumminess on the bottom of the pan, and then return everything else
  • add enough boiled water to cover, plus one 450g tin chopped toms, drained of their juice
  • on top of that, four sprigs of rosemary, around two dozen kalamata olives (stones in), and a generous grind of pepper
  • bring to the boil, lower heat and simmer for 30 mins (45 if you’re using whole thighs with bones in)
  • remove the chicken pieces with a slotted spoon
  • turn up the heat and reduce by half (you could stir in a tablespoon of crème fraîche at this point)
  • serve with polenta or rice
  • this will be improved by an overnight stay in the fridge

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