Sunday, November 17, 2013

One-pot pancetta-wrapped chicken thighs recipe

Photo: One-pot pancetta-wrapped chicken thighs recipe

Serves: 4, On the table in: Over 60 Minutes


8 slices pancetta or thin rindless streaky bacon
4 chicken thighs
4 Italian-style pork sausages, twisted in half & snipped
2 medium red onions, peeled & cut into 4 through the root
1 red pepper, halved, deseeded & cut into chunks
1 yellow pepper, halved, deseeded & cut into chunks
4-6 tblsp olive oil
2 large cloves garlic, peeled & crushed
8 sprigs thyme, leaves removed
65ml (2½ floz) white wine or water
200g (7oz) courgettes, trimmed & thickly sliced
400g (14oz) tin cannellini beans, drained & rinsed
350g jar Sacla’ Whole Cherry Tomato & Mascarpone Sauce
2 tblsp roughly chopped Italian flat-leaf parsley
salt & freshly ground black pepper


Preheat the oven to 200°C/180°Fan, Gas Mark 6.

Wind the pancetta or bacon around the chicken and place in a large roasting tin or ovenproof dish. Arrange the sausages, onions and peppers around the chicken, drizzle generously with olive oil, add the garlic, thyme and salt and pepper. Rub everything with the oil and seasonings, ensuring the chicken is skin-side uppermost. Pour over the wine or water, and cover with foil.

Bake on the middle shelf of the oven for 20 minutes, basting with the juices once, remove the foil, add the courgette and cook for 10 minutes to allow the chicken to crisp up and become golden.

Remove from the oven, add the beans, pour over the Sacla’ Whole Cherry Tomato & Mascarpone Sauce, shake to combine and cook for a further 10 minutes. Scatter with parsley and serve.

More Chicken Recipes: 

Spatchcocked Lemon Herb Chicken 
Baked Stuffed Chicken Breast with Basil Pesto
Chicken and Olive Pasta with Crispy Breadcrumbs
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