Baked Chicken with Pancetta, Porcini & Potatoes

Serves 6

2 Tbsp Salvagno organic extra virgin olive oil
1 onion, finely chopped
1 carrot, finely diced
1 stick celery, thinly sliced
3 cloves garlic, finely chopped
20g dried Gigante porcini mushrooms, soaked for 20 minutes in 250ml hot water. Drained (making sure all soaking liquid is reserved), squeezed and finely chopped
100g Pedrazzoli Pancetta Stagionata, diced into 2cm cubes
150ml dry white wine
4 free range chicken whole legs, cut into drumsticks and thighs
900g Agria potatoes, peeled and cut into 4cm chunks
½ cup Tabletop black muscat raisins
1 Sabato Julie Le Clerc preserved lemon, diced into 1cm cubes
500ml chicken stock
2 sprigs rosemary
3 handfuls rocket leaves
Giusti Riccardo balsamic vinegar to serve

Preheat the oven to 200°C

Heat the oil in a frying pan over moderate heat and add the onion, carrot, celery, garlic, porcini, and pancetta. Fry gently without browning for about 10 minutes or until the onion is soft. Add the wine, turn up the heat and let the wine bubble for 1 minute. Remove from the heat and reserve.

Scatter potatoes over the base of the roasting pan. Spread the onion mix, raisins and the lemon over the potatoes and arrange the chicken pieces, skin side up, on top. Mix the chicken stock with the liquid you have reserved from soaking the porcini. Pour the stock mixture over the chicken and top with sprigs of rosemary. Place in the oven for 1 hour or until browned.

Serve the chicken and vegetables with some of the broth and some rocket leaves.

Drizzle each portion with a little balsamic vinegar before serving.

Recipe by Ray McVinnie