Italian chicken & butternut pie

• olive oil↗3 tbsp tbsp
• large skinless chicken thigh↗8

  fillets, quartered

• packet cubed pancetta130g g
• large butternut squash↗

  (about 900g/2lb), peeled, seeded and cut into 2.5cm/1in cubes

• large onion↗

  thinly sliced

• garlic clove↗

  thinly sliced

• dried marjoram1 tsp tsp
• Italian red wine↗200ml ml

  (see Goes well with...)

• plain flour↗level tsp tsp

  level tsp

• cans Italian plum tomato↗2 x

  2 x

• redcurrant↗2 tbsp tbsp

  or cranberry jelly

• loaf garlic and herb or plain ciabatta
• freshly grated parmesan3 tbsp tbsp

Step-by-step instructions

1. 1

   Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.

2. 2

   Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)

3. 3

   Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.