Chicken Cacciatore

Ingredients

• 2 slices smoked pancetta
• 2 sprigs of fresh rosemary
• 2 fresh bay leaves
• 4 cloves garlic, peeled, sliced
• 1 onion, peeled, cut into wedges
• 1 leek, sliced
• 1/2 butternut squash, peeled, cut into pieces
• 300 g sweet potato, peeled, cut into pieces
• 100 g chestnut mushrooms
• 2 cans peeled tomatoes (400 g each)
• 250 ml Chianti or other red wine
• 4 chicken thighs, bone-in
• 12 black olives
• 200 g bread of your choice

Instructions

1. 1

   Preheat the oven to 190 °C. Finely chop the pancetta and the rosemary needles. Heat a little oil in the pan, add the pancetta, rosemary and bay leaves and stir for 2 minutes. Then finely chop the garlic, onion and leek, add them to the pan and let cook—stirring occasionally—for 10 minutes.Meanwhile wash and cut the squash, sweet potato and mushrooms and add them to the stew.Remove the skin from the chicken thighs and place them in the pan. Pour in the wine, let it reduce slightly and then add the tomatoes. To get all the juice from the cans, fill them halfway with water, shake them and add the water with the tomato juices to the pan.Pit the olives and add them. Bring everything to a boil and then put the pan in the oven for one hour. The cacciatore will thicken and is ready when the squash and sweet potato are tender and the chicken falls off the bone.Taste once more, season with salt and pepper and serve the dish with freshly baked bread so you can dip into the sauce. Enjoy!