“Recipe copied from 'Fresh' on Tv ninemsn.com.au in Australia and we found it very tasty.”
READY IN:
1hr 50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a deep casserole dish, set over a medium high heat. Cook chicken, in batches, until browned all over, set aside. Cook pancetta until beginning to crisp, set aside.
  2. In the same casserole dish cook onion, garlic, celery, carrot and mushrooms until softened. Add tomatoes, oregano, tomato paste, stock and red wine. Mix briefly to combine.
  3. Return chicken and pancetta to casserole dish, bring to boil, reduce heat and simmer, covered for 1 hour, remove lid and cook for a further half hour.
  4. Stir in olives, season to taste and sprinkle with parsley.
  5. Serve over hot pasta, with salad and garlic bread.

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