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BraisedChicken 6

Red Wine Braised Chicken with Pancetta and Chickpeas

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Ingredients
  

  • 1½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • 8 bone in skin on chicken thighs or 4 thighs & 4 drumsticks
  • vegetable oil for frying
  • 150 g pancetta cubed or 250g smoked bacon, diced
  • 1 tin chickpeas rinsed and drained
  • 1 small red onion thinly sliced
  • ½ cup Leopard’s Leap Culinaria Pinot Noir 2015
  • ½ cup chicken stock
  • a handful roughly chopped flat-leaf parsley divided

Instructions
 

  • Mix paprika, cumin and salt in a large sandwich bag
  • Place the chicken pieces in the bag, seal, and shake around until the chicken is coated all over with the spice mix.
  • Heat a bit of oil in a large saucepan over a medium-high heat and fry the pancetta, stirring frequently for about 7 minutes until crispy
  • Use a slotted spoon and add the crispy pancetta to the chickpeas
  • Drain all but about 2 tablespoons fat from the pan and return to a medium high heat
  • Cook chicken, skin side down, until well-browned for about 10 - 15 minutes and transfer to a plate skin side up
  • Add the onion to the pan and cook for about 5 minutes, stirring occasionally until the onions are soft
  • Add the wine and stock and bring to a boil.
  • Use a wooden spoon to loosen all the stuck bits on the bottom of the pan and place the chicken back in the pan, skin side up
  • Lower heat to medium, cover, and cook until chicken is cooked through (about 10 minutes or so)
  • Add the pancetta and chickpeas to the pan and gently stir in with the chicken
  • Cook, uncovered for a few minutes until heated through and stir in half of the chopped parsley
  • Serve sprinkled with the remaining parsley