Name: Chicken pancetta casserole
Cook time: 105 min
Total time: 105 min
Yield: 8
Ingredients: 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

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.

Serves 8

Cook

1H 45M

Ingredients

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

Method

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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