One-Pot Pancetta Wrapped Chicken Thighs

On the table in 50 mins

Serves 4


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


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


  1. Preheat the oven to 200°C/180°C fan
  2. Wind the pancetta around the chicken and place in a large roasting tin or ovenproof dish
  3. Arrange the sausages, onions and peppers around the chicken
  4. Drizzle generously with olive oil. Add the garlic, thyme, salt and pepper
  5. Pour over the wine and cover with foil
  6. Bake in the oven for 20 minutes, basting the chicken with the juices once
  7. Remove the foil, add the courgette and cook for 10 minutes to allow the chicken to crisp up and become golden
  8. Remove from the oven, add the beans, pour over the Sacla’ Sauce, shake to combine
  9. Cook for a further 10 minutes
  10. Scatter with parsley to serve

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