How to make it

  • Lightly coat the chicken in the flour and shake off any excess;
  • Pour 2tbs oil into a large heavy based frying pan, add the butter and heat to a medium high temperature;
  • Add the chicken and cook, stirring continuously, for a couple of minutes or so or until browned on all sides;
  • Remove from the heat, set aside and pour any juices into the stock;
  • Reduce the heat to low, add other 2tbsp oil to the pan, add the pancetta and cook gently for some 3 minutes or so until golden but not crispy;
  • Add the shallots, leek, peppers and garlic and cook for a further 1 minute;
  • Add the celery, tomatoes, carrot, thyme and lemon zest and continue cooking for a further 5 minutes or so until all slightly softened;
  • Sprinkle 1tbsp flour over the mixture and stir continuously for some 30 seconds to a minute to mix well;
  • Slowly add the wine, stirring in well and, on a high heat, reduce by third to a half;
  • Add the stock, stirring to mix in well and bring to boil;
  • Reduce heat to low and simmer for a further few minutes or so to thicken slightly;
  • Add the chicken and mix everything together well;
  • Cover and simmer for some 1½ to 2 hours or until the chicken cooked through and juicy and tender, stirring occasionally to prevent sticking to the bottom of the pan;
  • After some 1½ hours or so, remove lid, check tenderness of meat and allow sauce to thicken to consistency required;
  • Remove thyme stalks and serve garnished with parsley:
  • OR
  • Place in a casserole dish in a pre-heated oven at 150c/300f/Gas 3 for some 2 to 2½ hours or so or until chicken cooked through and juicy and tender

Reviews & Comments 1

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  • elgourmand2 3 years ago
    Nice change-up from the usual chicken dish Don. The flavor combo sounds great. It's on the list for this week. Thanks for the post.
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