100ml red wine, sherry (if you dont have wine at home, just left this out, because the taste is already very good with out it) Cook for 10 minutes, or until softened, stirring regularly. Finely slice the pancetta, pick and finely chop the rosemary leaves, then place both in the pan with 1 tablespoon of oil and the bay leaves. 6 free-range chicken thighs, skin off, bone out Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Change ), You are commenting using your Facebook account. Pour in the wine and let it reduce slightly, then add the tomatoes and break them up with a wooden spoon. Stir regularly for 2 minutes, then add the garlic, followed by the onion and leek. Leave to marinate for at least an hour, but preferably overnight in the fridge.