Method
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Season the chicken. Heat the oil in a frying pan and fry the chicken until golden all over. Transfer to a large saucepan, wipe out the frying pan, then fry the pancetta and anchovies until the pancetta is crispy and the anchovies have melted.
Add the onions, celery and garlic and cook, stirring occasionally, for 6 to 8 minutes or until the onion is tender. Add the wine and stir with a wooden spoon, allowing to bubble for a minute or so until the sharp alcohol smell disappears.
Transfer to the saucepan with the chicken, add the tomatoes, bay leaves and thyme and bring to the boil. When it begins to simmer, cover and transfer to the oven for 1 hour, uncovering for the last 20 minutes, then add the olives. The sauce should be fairly thin, but if you like it thicker, remove the chicken from the pan, place the pan on the hob and bring the sauce to a boil until it thickens. This will keep in the fridge for up to 3 days or up to a month in the freezer. Serve with our warm citrus cannellini beans and a romaine lettuce salad with a vinaigrette.
Ingredients
- 6 free-range chicken legs
- 1tbsp oil
- 150g (5oz) pancetta, cubed
- 1 x 50g tin anchovies, drained and chopped
- 2 onions, chopped
- 2 sticks celery, chopped
- 2 garlic cloves, crushed
- 150ml (¼pt) full-bodied red wine
- 2 x 400g tins chopped tomatoes
- 2 bay leaves
- 4 sprigs thyme
- 150g (5oz) black olives, pitted
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith Published
-
Roast coconut chicken
Spring wouldn’t be the same without a roast this coconut chicken recipe is full of Asian flavours
By Samuel Goldsmith Published
-
Oven-Baked Chicken Breasts with Chorizo and Chickpeas
By Rebecca Smith Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Nigella Lawson's famous dinner parties are canceled for the most relatable reason
Nigella Lawson's dinner parties may well be the pinnacle of home dining but the beloved chef and writer says she's not doing them anymore
By Aoife Hanna Published
-
‘Table of legends’ including Jennifer Aniston and Courteney Cox gives fans the dinner party guestlist of dreams
Kristen Bell shared a snap of her summery outdoor feast, featuring a huge array of stars
By Jack Slater Published
-
This is the red wine to avoid if you don't want a headache, according to scientists
There may be cause for celebration for those who suffer from red wine headaches, as scientists may have figured out how to avoid them!
By Laura Harman Published