Quick & Easy

Chicken pancetta casserole

Chicken thighs are the perfect cut for this recipe. The meat casseroles beautifully, leaving a sweet and tender family meal favourite. Serve with a generous helping of new potatoes.
chicken pancetta casserole
1H 45M



1.Remove and discard skin from chicken.
2.Heat half of the oil in large saucepan; cook chicken, in batches, until browned all over.
3.Cut pancetta slices in half. Heat remaining oil in pan; cook onion, garlic and pancetta, stirring, until pancetta is browned.
4.Return chicken to pan with undrained crushed tomatoes, paste, wine and stock; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Add carrot; simmer about 30 minutes or until carrot is tender. [Can be made a day ahead to this stage and refrigerated, covered, or frozen for up to 2 months.]
5.Stir through parsley just before serving. Serve with tiny new potatoes, if desired.

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