Serves 4

1 Chicken
4 slices of pancetta, chopped
3 tablespoons olive oil
2 cloves garlic, chopped
500gm tomatoes, peeled and chopped
150ml dry white wine
Salt and pepper
Sprig of sage
Sprig of rosemary
2 bay leaves
250gm mushrooms, sliced

Method

In a large pot of casserole, fry the pancetta in oil for a minute or so, then add the chicken and brown it all over. Add the garlic, and when the aroma rises add the tomatoes and the rest of the ingredients and simmer for 50 – 60 minutes or until it is tender, turning over once.

Serve with crusty bread to mop up the juices, and blanched asparagus.

Recipe by Claudia Roden, The Food of Italy