Name: Chicken & squash cacciatore
Total time: 1 h 20 min
Yield: 1
Cuisine: italian
Ingredients: 1 onion; 1 leek; 4 cloves of garlic; 2 rashers of higher-welfare smoked pancetta; 2 sprigs of fresh rosemary; olive oil; 2 fresh bay leaves; ½ a butternut squash or sweet potatoes (600g); 100 g chestnut mushrooms; 2 x 400 g tins of plum tomatoes; 250 ml Chianti or other good red wine; 4 free-range chicken thighs, bone in; 8 black olives (stone in); 200 g seeded wholemeal bread

Chicken & squash cacciatore

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Total Time:
1 hour 20 minutes

Nourishing one-pot chicken dish with three vegetable servings for a cozy meal.

Ingredients:

1 onion
1 leek
2 rashers of higher-welfare smoked pancetta
2 sprigs of fresh rosemary
olive oil
½ a butternut squash or sweet potatoes (600g)
100 g chestnut mushrooms
2 x 400 g tins of plum tomatoes
250 ml Chianti or other good red wine
4 free-range chicken thighs, bone in
8 black olives (stone in)
200 g seeded wholemeal bread

Instructions:

- Preheat the oven to 190°C/375°F/gas 5. - Peel and cut the onion, wash and slice the leek, peel and slice the garlic. - In a large ovenproof casserole pan over medium heat, cook pancetta and rosemary in oil with bay leaves for 2 minutes. - Add garlic, onion, and leek, cook for 10 minutes, stirring regularly. - Chop squash/sweet potato into bite-sized chunks. - Remove chicken skin, add chicken to pan. Pour in wine, add tomatoes, break them up. - Add water, mushrooms, squash/sweet potato trimmings, mushrooms, squash/sweet potato. - Add olives, simmer on the stove, then transfer to the oven for 1 hour until chicken is tender. - Season and serve with bread.

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