Easy Italian Chicken and Pancetta Hotpot

Charmaine Lu -

  • 180g pancetta, cubed
  • 8 chicken thigh fillets, bone removed
  • 500g passata with basil
  • 30g capers
  • 25g fresh basil
  • Handful of pitted black olives, chopped
  • Grated parmesan, to serve
  • Add the pancetta to a hot pan and dry-fry until golden. Add the chicken thigh fillets and fry for 3 mins, then stir in the passata and capers. Season and cook for 20-30 mins, or until the chicken is cooked through.
  • Tear the basil leaves and add to the sauce with the chopped olives, then cook for 3 mins more before serving with a mound of parmesan. Delicious!
30 mins
4 serving