Casserole, Chicken & Poultry, Cooking for the Troops, Easy Date Night, Hands-Off, One-pot Recipes, Quick & Easy, Recipe, Simple Supper, Something Fancy, Speedy Dinner Parties
Cook: 30-40 minutes
Difficulty: Easy
This is another simple and yet utterly delicious recipe, that is quick and easy enough to rustle up mid-week, and yet, is absolutely dinner party or date night worthy. It is worth using a half decent balsamic vinegar here. You don't need loads, and it does make the difference. I use an old aged one I bought from a local Sicilian deli, when I really want to up the ante.
one. Head the oil over a medium heat, in a casserole dish, for which you have a lid. Add the chicken pieces skin-side down, and fry for 5 minutes, moving around occasionally, to avoid burning, for c.5 minutes until the skin is golden brown. Season with salt and pepper (be mindful of the saltiness of your stock cube). Turn the chicken over, season the skin, and add the pancetta to the dish. Cook for a couple of minutes before adding the garlic and fresh thyme leaves, stripped from the stalks.
two. Pour in the wine. Let it bubble for a couple of minutes, scarping the bottom of the pan at the same time, to deglaze and release the caramelised bits. Then add the stock, bring to the boil. Then cover the pan, turn the heat down to simmer, and cook gently for 25-35 minutes, or until the chicken is cooked through. (Top up with water, if the liquid is running low). Stir through the balsamic for the final two minutes of cooking time.
Serving Suggestion. A creamy mashed or whipped potato; some crusty bread for mopping up the sauce, or simply a tomato salad.
Possible Amendment.
