After all the excess of Christmas, I’ve been looking for some simple recipes that also incorporate our favourite fizz (dry January is not happening in this house, and if you’re cooking with it, it doesn’t count anyway, according to me!). Found this one which I have made a couple of times now and had with some roast potatoes (par boiled and then roasted in the oven in olive oil). Alternatively, you could add a can a Cannellini beans at the end for a one pot dish!
Preparation Time: 10 mins
Cooking Time: 30 mins
2 tbsp extra virgin olive oil
3 tbsp flour, lightly seasoned with salt, freshly ground black pepper and 1 tbsp orange zest
1.4 kg chicken, portioned and trimmed (I used chicken thighs to make it easier)
150 g pancetta, diced
12 small shallots, peeled and halved
1 red chilli, finely chopped
2 tsp chopped rosemary/additional sprigs of rosemary to garnish
500 ml Prosecco
1 pinch salt and freshly ground black pepper
- Heat a large casserole pan with the olive oil over a medium heat. Put the seasoned flour and chicken onto a plate and toss until the chicken is well coated (you can do this in a plastic bag but I’m trying it’s just as easy on a plate and more environmentally friendly!).
- Remove the chicken portions and brown them in batches by placing them skin side down into the pan. Transfer to a plate.
- Add the pancetta to the pan and cook until crisp. Lower the heat and add the shallots, chilli and rosemary and sauté for about 4 minutes.
- Return the chicken to the pan, pour over the Prosecco and allow to simmer for 20-25 minutes, until a fragrant syrupy sauce begins to form. Season to taste.
- Check that the chicken is cooked by inserting a skewer into the thickest part of the thigh – the juices should run clear.
- Garnish with the rosemary sprigs.
Recipe taken from www.lovefood.com