Prep Time 10 minutes - 1 hour 30 minutes - Serves 4
When it comes to autumn I crave good hearty comfort food. And this hits the nail right on the head, veg, pancetta, chicken and wine all cooked up and served with loads of mash and veg.
I hate the dark nights for trying to take a photo but I also love the early dark nights. Autumn and winter is 100% my favourite time of year.
150 g of smoked diced pancetta.
1 kg of skin-on bone-in chicken thighs.
1 onion, diced.
1 stick of celery, diced.
1 large carrot, cut into small cubes.
1 tsp of dry thyme.
½ tsp of garlic granules.
100 ml white wine.
200 ml of chicken stock.
1 handful of fresh parsley, roughly chopped.
Into a large casserole dish add the pancetta with a tiny drizzle of oil. Cook over a low heat for 5-7 minutes or till golden. Once done, remove from the dish using a slotted spoon making sure to keep all the fat in the dish.
Season the chicken on both sides with salt and pepper and pop into the dish skin side down. Cook over low to medium heat till the skin gets golden and crispy, around 10 minutes. Then flip over and give it another couple of minutes. Remove from the dish and place to one side.
Next, add the onions, celery, carrots, thyme, garlic and season. If need be add another drizzle of oil. Cook over a low heat for 10 minutes.
Return the pancetta and mix well with the veg. Nestle the chicken in between the veg, skin side up. Pour in the wine and allow that to reduce till almost gone over a high heat.
Now, pour in the stock in and around the chicken. Simmer that away over a low to medium heat for 45 minutes so that the sauce reduces.
Finally, remove the chicken, add the parsley and mix into the veg. Check for seasoning and adjust accordingly if need be. Return the chicken and serve with some buttery mashed potato and your favourite veg.