CHICKEN WITH PANCETTA, BELLA TOMATOES AND ROSEMARY

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CHICKEN WITH PANCETTA, BELLA TOMATOES AND ROSEMARY
For Italians Ilaria Guidi and Alberto Tombini of Cape Town, the best way to entertain friends is around a dinner table with a selection of simple, wholesome dishes

INGREDIENTS

  • 12 pieces of free-range chicken
  • 300g Bella tomatoes, chopped
  • 4 slices pancetta, sliced or diced
  • 60ml extra virgin olive oil
  • 2 garlic cloves, crushed
  • 2 sprigs fresh rosemary
  • salt and pepper, to taste

TO SERVE:

  • fresh rosemary sprigs

METHOD

  1. Marinate the chicken, Bella tomatoes and pancetta in some of the olive oil with the garlic and rosemary. Season with the salt and pepper and refrigerate overnight.
  2. Warm the remaining oil in a saucepan over a low heat.
  3. Add the marinated chicken mix and slow cook for about an hour.
  4. Serve the chicken warm, garnished with sprigs of rosemary with vegetables and/or roasted potatoes.

This recipe serves 4 people