In Donal's own words, 'I’m a self taught home cook who writes and photographs food for a living. I’ve been cooking from an early age ...
6–8 chicken thighs
200 g pancetta, diced, or bacon bits
400g tin chopped tomatoes
75 ml red wine
2 garlic cloves (sliced thinly)
1 red onion (chopped in half moons)
2 sprigs of rosemary
2 sprigs of thyme
2 tsp english mustard powder
2 tblsp olive oil
In a large deep frying pan, heat 1 tablespoon of olive oil, and brown the chicken and pancetta, until you get a nice colour on the thighs. Set aside on plate covered with kitchen paper.
In the same pan, add the rest of the oil and fry the garlic, onion, rosemary and thyme for 2 minutes. Sprinkle over the mustard powder and stir through.
Add the tinned tomatoes and red wine, and bring to the boil. Add the chicken and pancetta pieces back to the pan, turning the chicken pieces to coat.
Cover the pan and cook for 20 minutes over a low heat or until the chicken is cooked through. You may need to extend the cooking time depending on the size of the chicken thighs. I don’t add salt to this recipe as the pancetta can be quite salty, but make sure to taste it and add seasoning if needed.
Serve with a tasty salad and some hearty wholemeal bread.