An autumnal hearty delight to feed the whole family! Potatoes, tomatoes, olives and pancetta with chicken all slow cooked to perfection.
2 Red Onions, 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
700g chicken thighs
500ml Farro 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
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