Chicken Pancetta Ragout
2 kg chicken thighs
2 T olive oil
12 slices pancetta (or bacon), cut in half
2 onions, sliced
2 cloves garlic
2 x 400g can crushed tomatoes
1/3 C tomato paste
1 C dry white wine
2 C chicken stock
2 carrots, chopped coarsely
1/3 C finely chopped flat-leaf parsley
2 T olive oil
12 slices pancetta (or bacon), cut in half
2 onions, sliced
2 cloves garlic
2 x 400g can crushed tomatoes
1/3 C tomato paste
1 C dry white wine
2 C chicken stock
2 carrots, chopped coarsely
1/3 C finely chopped flat-leaf parsley
Heat half of oil and cook chicken in batches, remove. Heat remaining oil and cook onion, garlic, pancetta/bacon. Add chicken, tomatoes, paste, wine, stock, bring to boil. Simmer uncovered 30 mins. Add carrot, simmer 30 mins. Stir through parsley to serve. Serve on pasta or with vegetables.