Chicken & Squash Cacciatore
A one-pot chicken sensation for a warming winter night in. Just add Chianti for the full Italian experience!
- 4 cloves garlic
- 1 onion
- 1 leek
- 2 rasher smoked pancetta
- 2 sprigs fresh rosemary
- 2 tbsp Bertolli
- 2 fresh bay leaves
- 1/2 butternut squash
- 100 grams chestnut mushroom
- 2 cans plum tomatoes
- 250 ml Chianti
- 4 free range chicken thigh fillets
- 8 pitted black olive
- 200 gram bread
- Preheat the oven to 190°C/375°F/gas 5.
- Peel the onion and cut into small pieces. Wash and cut the leek, peel and slice the garlic. Place a large casserole pan onto a medium heat.
- Finely slice the pancetta, finely chop the rosemary leaves, then place both in the pan with 2 tablespoons of Bertolli and the bay leaves. Stir for 2 minutes, then add the garlic, followed by the leek and onion. Cook for 10 minutes, stirring regularly.
- Whilst this is cooking, chop the squash into bite-sized chunks, leaving the skin on. Remember to discard the squash seeds.
- Chop up mushrooms and add to the pot along with the chopped squash.
- Remove and discard the chicken skin and add the chicken to the pan. Pour in the wine and let it reduce slightly, then add the tomatoes and break them up with a wooden spoon.
- Half-fill each tin with water, swirl, pour into the pan and mix it all together. Add the olives into the stew.
- Bring to a gentle simmer, then transfer to the oven to cook for 1 hour.
- Season to perfection, then serve with bread to mop up that tasty sauce.