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Creamy braised chicken with pancetta
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1 tbsp oil
1 pack 4 essential Waitrose British Chicken Legs (about 1kg)
750g pack essential Waitrose Vegetable Selection
154g pack Cooks’ Ingredients Diced Pancetta
25g essential Waitrose Plain Flour
100ml LaVis Vigneti di Montanga Pinot Grigio Trentino wine
500ml pack Cooks’ Ingredients Chicken Stock1 Cooks’ Ingredients Bouquet Garni for Poultry
100ml essential Waitrose Single Cream
1. Preheat the oven to 160ºC, gas mark 3. Heat the oil in a frying pan and fry the chicken for 4–5 minutes until browned, transfer to a casserole dish.
2. Slice the leek, roughly chop the remaining veg and add to the pan with the pancetta then fry for 2–3 minutes. Stir in the flour and cook for 1 minute. Add the wine, stock and garni and bring to the boil, stirring.
3. Transfer to the casserole dish, cover and cook for 2 hours. Stir in the cream before serving.
Typical values per serving: