Inspired by the classic Italian pasta sauce, chicken thighs and new potatoes are flavoured with bacon and tomato in this easy one-pan meal.
Prep:15 mins
Serves 4
1 long red chilli3 tbsp tomato purée3 tbsp olive oil3 garlic cloves8 skinless chicken thighs500g new potato4 thyme sprigs140g cubetti di pancetta (or smoked bacon lardons)400g tomato, half cherry or baby plum, the rest is up to you – any larger ones halvedgreen salad and bread, to serve (optional)
STEP 1Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard the seeds if you don’t like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken. Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the thyme and roast for 30 mins.STEP 2Stir in the pancetta and roast for 15 mins more, then add the tomatoes and roast for another 15 mins until the tomatoes have softened and the chicken is cooked. Serve straight from the pan and eat with a green salad and some bread, if you like, for mopping up the juices.
