Chicken With Mushrooms And Tomatoes

01Method

1. 1

   Preheat the oven to 200°C/Gas 6.

2. 2

   Place the pancetta and 1 tablespoon of oil into a large ovenproof pan. Cook over medium heat until the pancetta turns crispy, around 3 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan. Season the chicken thighs with salt and pepper, then lay them skin-side down in the pan and sear over high heat until browned, roughly 4 minutes per side, working in batches if necessary. Move the chicken to a plate.

3. 3

   Pour the remaining tablespoon of oil into the pan and add the mushrooms. Cook without stirring until they begin to colour, 2–3 minutes, then shake the pan and continue cooking until evenly golden, about 3 minutes more. Add the onion, garlic, marjoram, and red pepper flakes; stir and scrape the bottom of the pan with a wooden spoon until the mixture is fragrant. Crush the tinned tomatoes by hand and add them to the pan; cook until the sauce turns a deep brick red, then stir in any remaining tomato juices. Bring to a gentle simmer, then return the chicken and pancetta to the pan. Transfer to the oven and cook until the chicken is completely tender and cooked through, about 30 minutes.

4. 4

   Distribute the chicken among four plates and cover loosely with foil. Using a spoon or ladle, skim and discard any fat from the surface of the sauce. Stir in the Parmesan and parsley, adjust seasoning with salt and pepper, then spoon the sauce over the chicken and serve immediately.