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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





  • 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

  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’ Arrabbiata Sauce, shake to combine
  9. Cook for a further 10 minutes
  10. Scatter with parsley to serve