Chicken With Pancetta, Peas & Mint

12 Ingredients

Number of servings

2tablespoons olive oil
8 pcs large chicken pieces, skin on
2 onions, finely chopped
200grams pancetta, cubed, or bacon lardons
2 cloves garlic, grated or finely chopped
2 glasses dry white wine
2 1/3 cup hot chicken stock
1 pinch salt
1 pinch freshly ground black pepper
225grams frozen peas
1 handful fresh flat-leaf parsley, finely chopped
1 handful fresh mint leaves, finely chopped

Nutrition per serving

40% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat the oven to 150°C. Heat 1 tablespoon of the oil in a large flameproof casserole (preferably cast-iron) over a medium heat. Add the chicken pieces, and cook for about 8 minutes until golden all over. Remove from the casserole, and set aside.

Step 2 of 3

Reduce the heat to low, and add the remaining oil and onions to the casserole. Sweat gently for about 5 minutes until soft and translucent, then add the pancetta or bacon. Increase the heat a little, and cook for a further 5 minutes until the pancetta or bacon is golden. Stir in the garlic, then pour in the wine. Increase the heat to high, and simmer for a few minutes until the alcohol has evaporated.

Step 3 of 3

Add the stock, and bring to the boil once again. Season with salt and black pepper, tip in the peas, and stir through. Return the chicken pieces to the casserole. Stir through the parsley and mint, cover with a lid, and transfer to the oven to cook for 1 1 / 2 hours. Check the level of liquid occasionally while cooking - it needs to be fairly dry, but if it does need topping up, just add a little hot water. Serve hot with fresh crusty bread or sautéed potatoes.