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.

  • 1 hr 45 mins cooking
  • Serves 8
  • Print


Chicken pancetta casserole
  • 2 kilogram chicken thigh cutlets
  • 2 tablespoon olive oil
  • 12 slice pancetta (180g)
  • 2 brown onions (300g), sliced thinly
  • 2 clove garlic, crushed
  • 850 gram canned tomatoes
  • 1/3 cup (95g) tomato paste
  • 1 cup (250ml) dry white wine
  • 2 cup (500ml) chicken stock
  • 2 carrots (240g), chopped coarsely
  • 1/3 cup finely chopped fresh flat-leaf parsley


Chicken pancetta casserole
  • 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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