3 tbsp flour, lightly seasoned with salt, freshly ground black pepper and 1 tbsp orange zest
1.4kg chicken, portioned and trimmed
150g pancetta, diced
12 small shallots, peeled and halved
1 red chilli, finely chopped
2 tsp chopped rosemary
500ml Prosecco or any dry sparkling wine
salt and freshly ground black pepper
warm red pepper and bean salad, to serve
rosemary sprigs, to garnish
1 Heat a large casserole pan with the olive oil over a medium heat. Put the seasoned flour and chicken portions into a clear plastic bag and toss until the chicken is well coated. Remove the chicken portions and brown them in batches by placing them skin side down into the pan. Transfer to a plate.
2 Add the pancetta to the pan and cook until crisp. Lower the heat and add the shallots, chilli and rosemary and sauté for about 4 minutes.
3 Return the chicken to the pan, pour over the Prosecco and allow to simmer for 20–25 minutes, until a fragrant syrupy sauce begins to form. Season to taste.
4 Check that the chicken is cooked by inserting a skewer into the thickest part of the thigh – the juices should run clear. Serve with a warm red pepper and bean salad and garnish with rosemary sprigs.