Method

In a large casserole dish or fry pan, brown the onions, garlic and pancetta.

Add the carrot and celery, chicken thighs, bay leaves, tomatoes and chicken stock. Mix well before adding the sliced mushrooms and potatoes.

Add 1 cup of water and cover. Bring to a boil and then reduce to heat to a simmer and cook gently for 40 mins.

Remove the lid and allow to reduce for 15 mins or until the liquids have reduced by about half. Check seasoning and adjust as needed, stirring well. Remove the bay leaves.

Serve in deep bowls with plenty of chopped Italian parsley on top.

Ingredients

2 Red Onion peeled and diced

2 cloves of garlic peeled and crushed

1 pack Pancetta cut into 2cm pieces

1 Carrot peeled and diced

1 stick of celery diced

700 grams chicken thighs

500 millilitres chicken stock

4 Bay leaves

1 tin Chopped tomatoes

4 Agria Potatoes peeled and cut into even chunks

6 white button mushrooms sliced

Salt and Pepper to taste

Italian parsley to serve