Chicken cacciatore translates to 'chicken the hunter's way.'  I like to imagine myself in a rustic European farmhouse when I make it, because I am a nerd but also honest enough with myself not to bother imagining a rustic European campsite.  That said, if you are more pro-outdoors than I am, this is a great thing to cook over a fire - the only ingredient that's perishable is the meat, so you could, as the name indicates, make this with the results of your hunt.

1 tablespoon olive oil or garlic oil
1/2 cup chopped bacon or pancetta*
1 medium onion, chopped
1 teaspoon fresh rosemary, chopped (or half that amount dried)
1.5 pounds boneless skinless chicken thighs, cut into large chunks (anywhere between 1 and 2 pounds is fine)
1/2 teaspoon celery salt
1/2 cup white wine (or chicken stock)
2 14-oz cans diced tomatoes
2 bay leaves
1 teaspoon sugar
1 14-oz can cannellini beans, drained and rinsed

Heat oil in a large saute pan over medium heat. Add bacon and cook for 1-2 minutes, until starting to cook through. 

Add onions and cook until tender, about 3 minutes. 

Add chicken, sprinkle with celery salt,,and cook until beginning to brown on all sides. 

Add wine and bring to a bubble while scraping the bottom of the pan to deglaze. 

Add tomatoes, bay leaves, and sugar.  Bring to a bubble, cover, and simmer for about 20 minutes. 

Add cannellini beans and cook until heated through, about another five minutes.  If the sauce isn't as thick as you would like, let it continue to simmer uncovered for another few minutes.  Serve with crusty bread and a green salad.



*A note on bacon/pancetta as an ingredient: I tend to use 'whatever I have on hand' as a measurement rather than being precise. I often buy pancetta in bulk and slice off rough chunks to freeze individually and chop up for things like this later; they are never exact amounts.  Same with buying large packs of bacon - I freeze several slices at a time but am not exact in my measurements.