Chicken with prosecco and shallots recipe

• 2 tbsp extra virgin olive oil
• 3 tbsp flour, lightly seasoned with salt, freshly ground black pepper and 1 tbsp orange zest
• 1.4 kg (3.1lbs) chicken, portioned and trimmed
• 150 g (5.3oz) pancetta, diced
• 12 small shallots, peeled and halved
• 1 red chilli, finely chopped
• 2 tsp chopped rosemary
• 500 ml (17.6fl oz) Prosecco or any dry sparkling wine
• 1 pinch salt and freshly ground black pepper
• 1 cup warm red pepper and bean salad, to serve
• 1 cup rosemary sprigs, to garnish

1. Heat a large casserole pan with the olive oil over a medium heat.
2. Put the seasoned flour and chicken portions into a clear plastic bag and toss until the chicken is well coated.
3. Remove the chicken portions and brown them in batches by placing them skin side down into the pan.
4. Transfer to a plate.
5. Add the pancetta to the pan and cook until crisp.
6. Lower the heat and add the shallots, chilli and rosemary and saute for about 4 minutes.
7. Return the chicken to the pan, pour over the Prosecco and allow to simmer for 20-25 minutes, until a fragrant syrupy sauce begins to form.
8. Season to taste.
9. Check that the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
10. Serve with a warm red pepper and bean salad and garnish with rosemary sprigs.

extra virgin olive oil, flour, chicken, pancetta, shallots, red chilli, rosemary, salt, warm red pepper, rosemary sprigs

Taken from www.lovefood.com/guide/recipes/17814/chicken-with-prosecco-and-shallots-recipe (may not work)