This chicken dish requires minimal preparation and can just be popped into the oven
Serves 4
Ready in 1 hour
Per serving:
530kcals
19.2g fat (4.3g saturated)
60.6g protein
17.4g carbs
9.8g sugar
2g salt
1. Put the chicken in a large bowl and toss with the seasoned flour.
Freeze it: for up to 3 months. Defrost thoroughly at room temperature, then transfer to a roasting tin and cover with foil. Reheat at 180°C/fan160°C/gas 4 for 30 minutes, until piping hot. Uncover for the final 5 minutes of cooking.
2. Heat the oil in a large casserole and place the chicken pieces, skin-side down, in 1 layer. Cook for 4-5 minutes, until the skin is golden. Turn and cook for a further 3-4 minutes.
3. Remove the chicken from the pan and set aside. Add the pancetta or bacon and cook for 2-3 minutes, until golden. Stir in the garlic, red onion, peppers and any remaining seasoned flour, toss together well and cook for 5 minutes. Pour in the wine and simmer rapidly for a few minutes. Turn down the heat and return the chicken and the juices to the pan.
4. Add the rosemary and thyme and season to taste. Cover and simmer for 30 minutes, until the chicken is cooked and the sauce is reduced. Stir in the olives and parsley and simmer for a further 2 minutes.
5. Cool completely, then freeze (see tip), or serve immediately with sautéed rosemary potatoes.
© delicious. magazine
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