Red Wine Braised Chicken with Pancetta and Chickpeas

Ingredients

• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 8 bone in (skin on chicken thighs or 4 thighs & 4 drumsticks)
• vegetable oil for frying
• 150 g pancetta (cubed or 250g smoked bacon, diced)
• 1 tin chickpeas (rinsed and drained)
• 1 small red onion (thinly sliced)
• 1/2 cup Leopard’s Leap Culinaria Pinot Noir 2015
• 1/2 cup chicken stock
• a handful roughly chopped flat-leaf parsley (divided)

Instructions

1. 1

   Mix paprika, cumin and salt in a large sandwich bag

2. 2

   Place the chicken pieces in the bag, seal, and shake around until the chicken is coated all over with the spice mix.

3. 3

   Heat a bit of oil in a large saucepan over a medium-high heat and fry the pancetta, stirring frequently for about 7 minutes until crispy

4. 4

   Use a slotted spoon and add the crispy pancetta to the chickpeas

5. 5

   Drain all but about 2 tablespoons fat from the pan and return to a medium high heat

6. 6

   Cook chicken, skin side down, until well-browned for about 10 - 15 minutes and transfer to a plate skin side up

7. 7

   Add the onion to the pan and cook for about 5 minutes, stirring occasionally until the onions are soft

8. 8

   Add the wine and stock and bring to a boil.

9. 9

   Use a wooden spoon to loosen all the stuck bits on the bottom of the pan and place the chicken back in the pan, skin side up

10. 10

    Lower heat to medium, cover, and cook until chicken is cooked through (about 10 minutes or so)

11. 11

    Add the pancetta and chickpeas to the pan and gently stir in with the chicken

12. 12

    Cook, uncovered for a few minutes until heated through and stir in half of the chopped parsley

13. 13

    Serve sprinkled with the remaining parsley