One Pot Pancetta Wrapped Chicken Thighs

minutes / 4 people


1.Preheat the oven to 200°C/400°F/Gas mark 6
2.Wrap the pancetta around the chicken and place in a large roasting tin or ovenproof dish
3.Arrange the sausages, onions and peppers around the chicken
4.Drizzle generously with olive oil. Add thyme, salt and pepper
5.Pour over the wine and cover with foil
6.Bake in the oven for 15 minutes, basting the chicken with the juices once
7.Remove the foil, add the courgette and cook for 10 minutes to allow the chicken to crisp up and become golden
8.Remove from the oven, add the beans, pour over the Sacla’ Cherry Tomato & Roasted Garlic Sauce, shake to combine
9.Cook for a further 15 minutes
10.Scatter with parsley to serve


  • 8 slices pancetta
  • 4 chicken thighs
  • 4 Italian style pork sausages, twisted in 1/2 and snipped
  • 2 medium red onions, peeled and cut into 4
  • 1 red pepper, halved and deseeded
  • 1 yellow pepper, halved and deseeded
  • 5 tbsp olive oil
  • 8 sprigs thyme
  • salt
  • black pepper
  • 50ml white wine
  • 200g courgettes, trimmed and thickly sliced
  • 400g tinned cannellini beans, drained and rinsed
  • 420g Sacla’ Cherry Tomato & Roasted Garlic Sauce
  • 2 tbsp Italian flat leaf parsley