Chicken pancetta casserole | Women's Weekly Food
Chicken thighs in a savory pancetta casserole make a delicious family meal. Perfect for weeknights, serves 8.
Ingredients
- 2 kilogram chicken thigh cutlets
- 2 tablespoon olive oil
- 12 slice pancetta (180g)
- 2 brown onions (300g), sliced thinly
- 2 clove garlic, crushed
- 850 gram canned tomatoes
- 1/3 cup (95g) tomato paste
- 1 cup (250ml) dry white wine
- 2 cup (500ml) chicken stock
- 2 carrots (240g), chopped coarsely
- 1/3 cup finely chopped fresh flat-leaf parsley
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