This classic Italian braised chicken dish is a perfect all-in-one meal in winter. You can prepare it the day before as the flavours improve makes it worth rushing home to after a day’s work.

You will need:
6 chicken piece of your choice
30g pancetta, chopped
2 onions, finely chopped
800g tinned chopped tomatoes
1 tablespoon tomato puree
3 large cloves garlic, chopped
1 tablespoon fresh rosemary
1 bayleaf
200ml white white
1 tablespoon Rinatura apple vinegar
Salt and pepper
2 carrots, peeled and chopped
1 stock cube

Heat a tablespoon of olive oil and cook the chopped pancetta. Stir and add the onion, garlic and herbs. Cook on low heat for 2 minutes then add the chicken pieces. Cook on medium heat for 5 minutes on each side then add the tomatoes, herbs and bayleaf, carrots, organic apple vinegar, tomato puree, stock cube and wine. Cook for 10 minutes and add the tomato puree.

Cover with tin foil and place in a preheated oven at 180°C for 45 minutes.

Season, garnish with parsley and leave to rest for 10 minutes before serving.

You can watch Lea cook live on TVM2 every day and you will find more of her recipes on and follow her blog on

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