Serves 10
3 kg Chicken Thigh CUTLETS
2 tablespoons olive oil
3 medium brown onions, sliced
3 cloves garlic, crushed
3 x 400g cans crushed tomatoes
80g tomato paste
1 cup dry white wine
3 cups chicken stock
3 or 4 medium carrots, chopped coarsely
1/3 cup finely chopped fresh flat-leaf parsley
1.Remove and discard skin and excess fat from chicken.
2.Heat half of the oil in large heavy-based pot, cook chicken in 3 batches.
3.Cut Pancetta slices in half. Heat remaining oil in same pan; cook onion, garlic and pancetta, stirring until pancetta is browned.
4. Add undrained crushed tomatoes, paste, wine and stock; bring to boil. Add chicken.
Simmer, uncovered, 30 minutes. Add carrot; simmer about 30 minutes or until carrot is tender.
5. Stir parsley through before serving.
Freeze any leftovers.
Serve with chunky boiled spuds.
From WW - Meals from the freezer. 2000
