Lots of people favour chicken breasts, wings or legs, but many underestimate the thighs, so here is a recipe that will change your mind.
The thigh meat is really tender and, cooked this way, remains as soft as butter.
I've called this hunter's style chicken as it reminds me of my grandfather, Giovanni, who would use every bit of the chicken, but in different ways.
He used to say: if you hunt for meat, don't waste any of it, and create a way of enjoying your hard work – how I wish I could ask him how he hunted for chickens when he kept them in his back garden.
Calories, 330; fat, 16.9g; saturates, 4.7g; sugar, 7.1g; salt, 1.5g
You will need
2 tbsps olive oil
100g cubed pancetta
2 red onions, peeled and finely sliced
1 tbsp fresh, chopped rosemary leaves
500g skinless chicken thighs, each cut into four pieces
80ml white wine
400g can chopped tomatoes
2 bay leaves
Salt and freshly ground black pepper
Pour the oil into a heavy-based saucepan and fry the pancetta with the onions over a medium heat for three minutes, stirring occasionally with a wooden spoon.
Add the rosemary and continue to cook for one minute. Add the chicken pieces, season and continue to cook for a further two minutes.
Pour in the wine and let it come to a bubble before adding the chopped tomatoes and bay leaves.
Cover with the lid and allow the chicken to gently simmer for 15 minutes, stirring occasionally.
Remove the lid and continue to cook for a further five minutes.
Allow the dish to rest off the heat for three minutes before serving with a little glass of cold Italian white wine.