One-Pot Pancetta Wrapped Chicken Thighs
On the table in 50 mins
Serves 4
Ingredients
8 slices pancetta
4 chicken thighs
4 Italian style pork sausages, twisted in 1/2 and snipped
2 medium red onions, peeled and cut into 4
1 red pepper, halved and deseeded
1 yellow pepper, halved and deseeded
5 tbsp olive oil
2 large cloves garlic, peeled and crushed
8 sprigs thyme
Salt
Black pepper
65ml white wine
200g courgettes, trimmed and thickly sliced
400g tinned cannellini beans, drained and rinsed
350g Sacla’ Whole Cherry Tomato & Parmesan Sauce
2 tbsp Italian flat leaf parsley
Method
- Preheat the oven to 200°C/180°C fan
- Wind the pancetta 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, salt and pepper
- Pour over the wine and cover with foil
- Bake in the oven for 20 minutes, basting the chicken 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’ Sauce, shake to combine
- Cook for a further 10 minutes
- Scatter with parsley to serve
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