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  • 2 pieces boneless, skinless chicken breasts, cut each in half cross the breast to yield 4 pieces total
  • 4 pieces boneless, skinless chicken thighs
  • Salt and pepper
  • 3 tablespoons olive oil, divided
  • 1/4 pound pancetta, diced
  • 3/4 pound cremini mushrooms, quartered
  • 2 tablespoons thyme, chopped
  • 1 onion, chopped
  • 4 cloves garlic, thinly sliced
  • 1 red chili pepper, seeded and chopped or 1 teaspoon dried chili flakes
  • 2 tablespoons tomato paste
  • 1/2 cup dry white or red wine
  • 1 cup chicken stock
  • 1 28-ounce can San Marzano tomatoes, hand-crushed
  • 3/4 pound/12 ounces haricots verts or green beans, trimmed
  • Chopped flat-leaf parsley and tarragon, to serve
  • Shaved Parmigiano-Reggiano cheese, to serve
  • Crusty bread, for mopping


Serves: 4


Season the chicken with salt and pepper. In a large skillet with a lid, heat 1 tablespoon olive oil, 1 turn of the pan over medium-high heat. When oil ripples, add chicken and brown about 2 minutes on each side; remove and reserve.

Add remaining olive oil, 2 turns of the pan, and pancetta, and stir 2 minutes. Remove pancetta to a plate and brown mushrooms in drippings, 7-8 minutes; season with salt, pepper and thyme. Add onions, garlic and chilies, and stir 4-5 minutes more. Add tomato paste, stir until fragrant, then add wine, stock, tomatoes and reserved pancetta, and bring to a bubble.

Reduce 15 minutes then add beans and arrange reserved chicken into the sauce among the beans. Cover and cook 5 minutes then remove lid and serve from the pot topped with parsley, tarragon and cheese, with bread alongside.