Serves 4

4 bone-in, skin-on chicken fillets
Salt and black pepper
1 tbsp olive oil
120g pancetta or streaky bacon, chopped
3 garlic cloves, crushed
Pinch of dried chilli flakes (optional)
2 x 400g tins of whole plum tomatoes
Handful of basil, chopped, plus extra to serve
1 x 250g ball of fresh Mozzarella, torn

To serve:
Garlic bread

1. Preheat the oven to 200°C/180°C fan/gas mark 6. Pat the chicken fillets dry and season generously with salt and pepper.
2. Heat the olive oil in a large ovenproof pan over a medium-high heat. Add the pancetta and cook for 4-5 minutes until browned, stirring frequently. Transfer to a plate lined with kitchen paper and set aside.
3. Add the chicken to the same pan and brown on all sides, working in batches if necessary to avoid crowding the pan. Transfer to a large plate and set aside. Pour off all but one tablespoon of the fat from the pan.
4. Add the garlic and chilli flakes to the pan and cook for one minute. Stir in the tomatoes and basil. Cook for 10 minutes, breaking up the tomatoes with a spoon until thickened.
5. Return the chicken to the pan. Transfer to the oven and cook for 40 minutes until the chicken is completely cooked throughout.
6. Scatter the torn Mozzarella and the pancetta pieces over the top of the chicken and sauce and return to the oven for 3-4 minutes until the cheese is bubbling. Sprinkle with chopped basil and serve with garlic bread.

Per Serving: 558kcals, 30.1g fat (9.5g saturated), 12.1g carbs (8g sugars), 59g protein, 2.3g fibre, 0.96g sodium

Make it yours: For a twist on traditional garlic bread why not try this recipe for cheesy cauliflower garlic “bread” here.