ZAR - Something for the weekend - Spanish Chicken Stew!

This takes about an hour to cook but doesn't involve too much fiddling around or standing over. Easy and delicious; great to freeze too.

Serves 4

4 boneless chicken thighs, skin off, cut in half
2 chicken breasts, skin off, cut in half
150g slices pancetta, cut into 1cm pieces
1 red onion, finely chopped
1 garlic clove, finely sliced
120ml white wine
1 tin diced tomatoes
25g pine nuts
4 bay leaves
1 red capsicum, grilled and skinned
handful chopped flatleaf parsley

Pre-heat oven to 150 degrees.

Heat an ovenproof, heavy bottomed dish on a medium heat on the stovetop with 1 tbsp olive oil. Brown the chicken in batches and set aside on a plate. Put the pancetta in the pan and cook to brown for about 5-10 mins. Add the onion and sauté for another 5-10 mins. Add the garlic and cook for another 5 mins until softened.

Pour in the white wine to deglaze the plan and reduce by about half. Return the chicken to the pan with the tomatoes, bay leaves, 3/4 of the pinenuts and season. Put into the oven for half an hour.

Blitz the capsicum flesh and remaining pine nuts in a food processor. Stir this mixture into the stew and sprinkle on chopped parsley to serve.