Also known as hunters stew which immediately makes me think of comfort food. I love making this dish as it allows me to cook it in advance and with hectic family life, we can all sit down to a family meal and it looks like I have spent hours cooking it. Cooking it the day before allows all the flavours to develop – simply delicious!!
Preheat the oven to 190°C/375°F/gas 5. Wash and slice the leek, roughly cut the onion, peel and slice the garlic. Use a large ovenproof casserole pan and place on a medium heat. Finely slice the pancetta, chop the rosemary leaves, then place both in the pan with 1 tablespoon of oil and the bay leaves. Stir regularly for 2 minutes, then add the garlic, followed by the onion and leek. Cook for 10 minutes, stirring regularly.
Meanwhile, peel and chop the sweet potato into cubes. Add the sweet potato and whole mushrooms to the pan. Remove and discard the chicken skin and add the chicken to the pan. Pour in the wine and let it reduce slightly, then add the tomatoes and olives. Bring to a gentle simmer, then transfer to the oven to cook for 1 hour without the lid.