Side dish
Meat
Medium
75 min
8 servings
10 g dried porcini mushrooms
4 tbsp plain flour
4 tbsp extra virgin olive oil
8 chicken thighs, large, bonein and skinned (reserve the skins for garnish)
77 g of smoked pancetta, cubed
2 large shallots, finely chopped
1 carrot, peeled and finely sliced
1 celery stick, finely sliced
3 sprigs of rosemary, leaves picked and finely chopped
2 bay leaves
3 garlic cloves, crushed
100 ml of white wine
250 ml of fresh chicken stock
400 g of CIRIO Pelati
Sea salt
Freshly ground black pepper
1 bunch of flatleaf parsley, chopped
Chicken cacciatore
by Louise Robinson
Courtesy of Great British Chefs www.greatbritishchefs.com
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