Chicken pancetta casserole | Women's Weekly Food
Chicken thighs in a savory pancetta casserole make a delicious family meal. Perfect for weeknights, serves 8.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 kilograms chicken thigh cutlets
- 2 tablespoons olive oil
- 12 slices pancetta (180g)
- 2 brown onions (300g), sliced thinly
- 2 cloves garlic, crushed
- 850 grams canned tomatoes
- 1/3 cup (95g) tomato paste
- 1 cup (250ml) dry white wine
- 2 cups (500ml) chicken stock
- 2 carrots (240g), chopped coarsely
- 1/3 cup finely chopped fresh flat-leaf parsley
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