Slow-Braised Chicken & Pancetta Fusilli

A rich, slow-cooked chicken and pancetta ragù tossed through Monty & Sons fusilli, finished with garlicky golden breadcrumbs, fresh chives and pecorino.

Serves 4

Ingredients

• 4 chicken thighs
• 3 tbsp olive oil
• 200g pancetta, chopped
• 1 carrot, finely diced
• 3 celery sticks, finely diced
• 1 brown onion, finely diced
• 1.5 cups dry white wine
• About 2 cups chicken stock
• About 2 cups milk
• 2 sprigs rosemary
• 3 sprigs oregano
• 4 sprigs thyme
• 2 tbsp cornflour
• 3 tbsp cold water
• Salt and freshly ground black pepper, to taste
• 2 garlic cloves, crushed
• 1 cup breadcrumbs
• 1 bunch chives, finely chopped
• 400g Monty & Sons fusilli
• Pecorino, finely grated, to serve

Method

1. Heat 2 tbsp of the olive oil in a large heavy-based pot over medium-high heat. Brown the chicken thighs well on both sides, then remove and set aside.
2. Add the pancetta to the same pot and fry until golden and the fat has rendered. Remove and set aside with the chicken.
3. Add the carrot, celery and onion to the pot. Cook gently, stirring now and then, until soft, sweet and lightly caramelised.
4. Pour in the white wine, scraping up all the tasty bits from the bottom of the pot. Simmer until reduced by half.
5. Return the chicken and pancetta to the pot. Pour in equal parts chicken stock and milk, adding just enough to cover the chicken. Tie the rosemary, oregano and thyme into a small bundle with kitchen string and drop it into the liquid.
6. Bring to a gentle simmer, cover with the lid and cook for 40 minutes. Remove and discard the herb bundle.
7. Leave the lid off and keep at a light simmer for another hour, until the chicken is meltingly tender.
8. Lift the chicken out of the sauce, let it cool slightly, then shred it with two forks. Meanwhile, season the sauce to taste with salt and pepper.
9. Mix the cornflour with the cold water to make a smooth slurry. Stir it into the simmering sauce a little at a time until it reaches a nice, glossy coating consistency. Return the shredded chicken to the sauce.
10. Heat the remaining olive oil in a skillet over medium heat. Add the garlic and cook briefly until fragrant, then add the breadcrumbs and fry, stirring often, until golden and crunchy.
11. Bring a large pot of well-salted water to the boil. Cook the Monty & Sons fusilli until al dente, then drain.
12. Add the pasta to the sauce and toss well to coat. Divide between bowls and top with the garlic crumbs, chives and a little pecorino.