Directions:
- Heat oil in a deep casserole dish, set over a medium high heat. Cook chicken, in batches, until browned all over, set aside. Cook pancetta until beginning to crisp, set aside.
- In the same casserole dish cook onion, garlic, celery, carrot and mushrooms until softened. Add tomatoes, oregano, tomato paste, stock and red wine. Mix briefly to combine.
- Return chicken and pancetta to casserole dish, bring to boil, reduce heat and simmer, covered for 1 hour, remove lid and cook for a further half hour.
- Stir in olives, season to taste and sprinkle with parsley.
- Serve over hot pasta, with salad and garlic bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.83 Kcal (1042 kJ) | ||
| Calories from fat | 129.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.38g | 22% | |
|---|---|---|---|
| Cholesterol | 21.8mg | 7% | |
| Sodium | 799.4mg | 33% | |
| Potassium | 693.58mg | 15% | |
| Total Carbs | 16.64g | 6% | |
| Sugars | 7.8g | 31% | |
| Dietary Fiber | 4.09g | 16% | |
| Protein | 9.59g | 19% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1mg | 6% | |
| Calcium | 87.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 79.71 Kcal (334 kJ) | ||
| Calories from fat | 41.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 22% | |
|---|---|---|---|
| Cholesterol | 6.98mg | 7% | |
| Sodium | 256.08mg | 33% | |
| Potassium | 222.19mg | 15% | |
| Total Carbs | 5.33g | 6% | |
| Sugars | 2.5g | 31% | |
| Dietary Fiber | 1.31g | 16% | |
| Protein | 3.07g | 19% | |
| Vitamin C | 4.6mg | 24% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 6% | |
| Calcium | 28.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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