Ingredients

1 long red chilli, halved and deseeded if you like
3 tbsp tomato purée
3 tbsp olive oil
3 garlic cloves
8 skinless chicken thighs
500g new potatoes
4 thyme sprigs
140g cubetti di pancetta (or smoked bacon lardons)
400g tomatoes, 1/2 cherry or baby plum, 1/2 your choice (halve any larger ones)
green salad and bread, to serve (optional)
Inspired by the classic Italian pasta sauce from the town in Lazio of the same name, chicken thighs and new potatoes are flavoured with bacon and tomato in this easy one-pan meal.

Instructions

1.1 Heat oven to 200C/180C fan. Whizz the chilli, tomato purée, oil and garlic in a food processor or mini chopper to make a paste. Spread over the chicken thighs, then put them in a roasting tin with the potatoes and season. Mix with your hands, add the thyme and roast for 30 mins.
2.2 Add the pancetta, roast for 15 mins, then add the tomatoes and roast for 15 mins more until the tomatoes are soft and the chicken is tender and coloured. Serve straight from the pan with salad and some bread, if you like, to mop up the juices.

Inspired by the classic Italian pasta sauce from the town in Lazio of the same name, chicken thighs and new potatoes are flavoured with bacon and tomato in this easy one-pan meal.

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