Chicken with prosecco and shallots recipe

Ingredients

• 2 tbsp extra virgin olive oil
• 3 tbsp flour, lightly seasoned with salt, freshly ground black pepper and 1 tbsp orange zest
• 1.4 kg chicken, portioned and trimmed
• 150 g pancetta, diced
• 12 small shallots, peeled and halved
• 1 red chilli, finely chopped
• 2 tsp chopped rosemary
• 500 ml Prosecco or any dry sparkling wine
• 1 pinch salt and freshly ground black pepper
• 1 cup warm red pepper and bean salad, to serve
• 1 cup rosemary sprigs, to garnish