3tbsp olive oil
2 onions sliced
125g pancetta or streaky bacon, sliced
1 large clove of garlic, crushed and chopped
8 chicken thighs, boned and skin on
2 tbsp plain flour, seasoned
1tsp smoked paprika
300ml chicken stock, [OXO]
400g can cannellini beans, rinsed and drained
400g can chopped tomatoes
1 sprig of thyme, leaves only, finely chopped
Heat 2 tbsp oil in a large frying pan. Add the onions and pancetta and fry for about 7 mins until golden in colour. Add the garlic for the final min of cooking. Remove everything and set aside. Toss the chicken in the flour, use a freezer bag to toss the chicken and flour together. Heat the remaining oil in the pan, add the paprika and chicken, and fry over a medium heat until evenly browned. return the onions, pancetta, and garlic to the pan. Add the stock, beans, toma-toes, thyme, and season well. Stir to combine. Bring to the boil, cover, and simmer for about 25 mins un-til the chicken is tender Stir so it does not stick. Re-move the lid and simmer for a further 5 – 10 mins to thicken the sauce.
Serve with fresh crusty garlic bread and green vegetables.