INGREDIENTS

• 6 (about 1.8kg) chicken thigh fillets, skin on
• 150g piece pancetta, rind removed, chopped into 1cm pieces
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 250g mini capsicum, halved and seeded (or 1 red capsicum, seeded and sliced)
• 2 garlic cloves, crushed
• 3 sprigs rosemary
• 3/4 cup (180ml) dry white wine
• 400g can chickpeas, drained and rinsed
• 2 cups (500ml) passata
• 2 cups (500ml) chicken stock
• 1/2 bunch kale, stem discarded, leaves torn

METHOD

1.  Season chicken and place skin-side down in a cold heavy-based saucepan. Place over medium-high heat for 8-10 minutes until skin is well browned. Turn and cook another 5 minutes. Transfer to a plate.
2.  Reduce heat to medium, add pancetta and cook for 4 minutes or until browned and fat renders.
3. Add onion, celery and capsicum, cook for 3 minutes, then stir in garlic and rosemary and cook a further 2 minutes. Add wine and cook until reduced by half.
4. Stir in chickpeas, passata and stock, bring to the boil and season. Return chicken to pan skin-side up, reduce to a simmer, cover and cook for 40 minutes or until chicken is tender.
5.  Set chicken aside covered to rest. Increase heat to high, add kale and stir for 2 minutes or until leaves are wilted. Divide chicken and sauce among bowls.

Pic by @brettstevensphoto styled by @kirstenljenkins food by @lucyfoodbuzz101 #makeitdelicious