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Categories:
chicken thighs flour olive oil pancetta shallots garlic potatoes chicken stock white wine beans bay leaf baby carrots button mushrooms punnet cherry tomatoes parsley
Viewed: 35 - Published at: 2 years agoIngredients
- 1 2/3 lbs boneless chicken thighs, skin on or off, halved
- 1/2 cup flour, seasoned with salt and pepper, to dust
- 2 tbsp olive oil
- 6 slices pancetta, coarsely chopped
- 6 None shallots, peeled, halved if large
- 4 cloves garlic, sliced
- 6 small potatoes, halved
- 1/2 cup chicken stock
- 1/2 cup white wine
- 1 can (15 oz) lima beans, drained and rinsed
- 1 None bay leaf
- 8 oz baby carrots
- 8 oz button mushrooms, trimmed, halved if large
- 8 oz punnet cherry tomatoes
- None None Coarsely chopped parsley, to garnish
Method
- Preheat the oven to 350°F.
- Lightly dust chicken in seasoned flour, shaking off excess. Heat oil in a Dutch oven on high heat. Cook chicken in 2 batches, for 2-3 mins each side, until browned. Remove to a plate.
- Add pancetta, shallots and garlic to same pan. Cook for 2-3 mins, until lightly browned. Return chicken to pan with potatoes, stock, wine, beans and bay leaf, and season to taste. Return to a simmer. Cover.
- Bake for 15 mins. Stir in carrots, mushrooms and tomatoes. Bake, covered, for a further 25-30 mins, until chicken is cooked through and carrots tender. Sprinkle with parsley to serve.
