One-Pot Pancetta Wrapped Chicken Thighs
The Sacla' spirit captured in a single dish… Chicken breasts wrapped in salty pancetta bake with sausages, Mediterranean vegetables, herbs and wine (make sure it's Italian!) plus our Whole Cherry Tomato with Parmigiano Reggiano Sauce.
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Cook Time
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
How to make the recipe
Step 1
Preheat the oven to 200°C/180°C fan
Step 2
Wind the pancetta around the chicken and place in a large roasting tin or ovenproof dish
Step 3
Arrange the sausages, onions and peppers around the chicken
Step 4
Drizzle generously with olive oil. Add the garlic, thyme, salt and pepper
Step 5
Pour over the wine and cover with foil
Step 6
Bake in the oven for 20 minutes, basting the chicken with the juices once
Step 7
Remove the foil, add the courgette and cook for 10 minutes to allow the chicken to crisp up and become golden
Step 8
Remove from the oven, add the beans, pour over the Sacla' Sauce, shake to combine
Step 9
Cook for a further 10 minutes
Step 10
Scatter with parsley to serve
