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Pancetta Wrapped Spicy Chicken Thighs

Pancetta Wrapped Spicy 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 Arrabbiata Sauce.

Cook Time

1hr

Serves

5

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
  • Half a jar of Sacla' Arrabbiata 980g Tomato and Chilli 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’ Arrabbiata Sauce, shake to combine

Step 9

Cook for a further 10 minutes

Step 10

Scatter with parsley to serve