SERVES 4
PREPARATION 15 MINS
COOKING 30 MINS
4 chicken legs (with thighs attached)
3tbsp olive oil
150g (5oz) pancetta or streaky bacon, roughly chopped
1 brown onion, chopped
2 sticks celery, thinly sliced
2 cloves garlic, crushed
100ml (3½fl oz) white wine
2×400g (13oz) tins chopped tomatoes
2 bay leaves
3 sprigs thyme
1. Season the chicken with
salt and freshly ground black pepper. Heat 2tbsp of oil in a
large frying pan over a high
heat and fry the chicken until golden on each side. Transfer to a large saucepan.
2. Heat the remaining oil in the frying pan over a medium heat. Add the pancetta and cook, stirring occasionally, for 2 minutes. Add the onion, celery and garlic and cook, stirring from time to time, for 68 minutes, or until the onion is tender. Add the wine and stir with a wooden spoon to incorporate any bits stuck to the pan. Transfer to the saucepan with the chicken.
Add the tomatoes with their juice, bay leaves and thyme.
3. Bring to the boil over a medium heat. Reduce the heat, cover and simmer, turning the chicken occasionally, for 25-30 minutes.
4. Check the sauce and add a little water if necessary, or, if it's too thin, remove the chicken, increase the heat and cook until the sauce has reduced and thickened. Season to taste with salt and freshly ground black pepper and serve with boiled potatoes.
TIP
You can substitute chicken breast for legs if you prefer white meat.