Chicken with pancetta, peas, and mint

Special equipment • large flameproof

casserole

ServeS 4

Ingredients:

2 tbsp olive oil

4 large or 8 small chicken pieces such thighs and breasts, about 1½lb (675g) total, skin on

2 onions, finely chopped

8oz (200g) pancetta, cubed

2 garlic cloves, finely chopped

1 cup (225g) dry white wine

2½ cups (600ml) chicken stock

sea salt and freshly ground black pepper

8–10oz (300g) frozen peas

handful of flat-leaf parsley, finely chopped

handful of fresh mint leaves, finely chopped

Method:

1 Preheat the oven to 300°F (150°C). Heat 1 tablespoon of the oil in a large flameproof casserole over medium heat. Add the chicken pieces, and cook for about 8 minutes, turning, until golden. Remove the chicken pieces from the pan, and set aside.

2 Reduce the heat to low, and add the remaining oil and onions to the casserole. Cook gently for 5 minutes until soft, then add the pancetta. Increase the heat a little, and cook for another 5 minutes until the pancetta is browned. Stir in the garlic, then pour in the wine. Increase the heat to high, and let bubble for few minutes until the alcohol has evaporated.

3 Add the stock, and bring to a boil once again. Season with salt and pepper, and stir in the peas, parsley, and mint. Return the chicken pieces to the casserole, cover, and transfer to the oven to cook for 1½ hours. Check the level of liquid occasionally while cooking–it needs to be fairly dry, but if it does require more liquid to prevent sticking, just add a little hot water. Serve hot with fresh crusty bread or sautéed potatoes.

Chicken with pancetta, peas, and mint