An italian homemade classic. Hearty dish that if my grandmother was Italian I imagine she would have taught me this recipe. But she wasn’t. Anyway, here you go.
Can be served with a side of anything! Mashed potato, polenta, roast potatoes, nice homemade bread, gnocchi.
Wine pairing - Monte Tondo Pinot Grigio
- 700g bone in chicken thighs
- 100g Pancetta, diced
- 3 tablespoons olive oil
- 250g mushrooms, quartered
- 1 medium onion, finely chopped
- 1 large carrot peeled and sliced
- 1 small yellow bell pepper
- 1 small red bell pepper
- 4 cloves garlic, very finely chopped
- 175ml red wine
- 400g canned chopped tomato
- 2 tablespoons tomato paste
- 200g roma tomatoes or cherry tomatoes
- 1 teaspoon dried oregano
- 2 sprigs rosemary
- 10g fresh parsley
- 1 bay leaf
- Handful of olives (Green or black, also optional)
- salt, to taste
- pepper, to taste
- 1 tsp sugar
- ½ tsp chilli flakes
- Season chicken thighs with salt and pepper.
- Heat 2 tablespoons of oil in a skillet or pan, (this will need to be covered on the hob or go into the oven), on a medium to high heat.
- Sear chicken for about 4 minutes each side, until both sides are golden.
- Remove chicken from the pan and set aside.
- Add the remaining tablespoon of oil to the pan and turn that sucker down slightly to medium.
- Add the pancetta and the onion
- Cook, stirring occasionally, until the onion is soft which should take about 5 minutes.
- Add in the garlic now and cook for about 30 seconds.
- Then add in your peppers, carrot, mushrooms.
- Leave this guy go for about 5 minutes so the veggies soften a little.
- Pour in your wine, making sure your glass is already topped up.
- Use a spatula to scrape the brown bits from the bottom of the pan.
- Leave it to simmer for about 2 minutes so the wine reduces.
- Add in your crushed tomatoes, tomato paste, roma or cherry tomatoes, sugar, herbs and chilli flakes.
- Return chicken pieces to the pan.
- Bring to the boil and then reduce again to a medium low heat.
- Cover the pan and leave to simmer for 20 minutes.
- Uncover and season with salt and pepper and and add your olives if using.
- Turn up the heat to medium.
- Cook for 10-15 minutes until sauce has thickened up nicely.
- Garnish with parsley and serve that motherf**ker.