Braised Rosemary Chicken With Red Wine And Root Vegetables

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Jess Thomson


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1/4 pound Pancetta, diced

2 pounds fryer chicken thighs

2 tbsp all-purpose flour

Salt and freshly ground pepper

1 Tbsp Olive Oil

1 x large onion, quartered and sliced

1/2 pound Carrots, peeled and cut into chunks

1/2 pound parsnips,peeled and cut into chunks

3 x cloves garlic, roughly chopped

375 ml dry red wine

1 x Bay Leaf

2 x sprigs fresh rosemary

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