3 Tbsp extra virgin olive oil
4 rashers rindless bacon, sliced
6 skinless chicken thigh cutlets
Sea-salt flakes and freshly ground black pepper, to season
1 cup 1cm-diced sweet potato
1 small carrot, sliced into 1cm-thick rounds
2 sticks celery, sliced into 1cm-thick pieces
2 cups thickly shredded green cabbage
1 brown onion, finely chopped
4 cloves garlic, smashed
HERBS AND SPICES
10 whole black peppercorns
1 fresh bay leaf (or 2 dried)
6 sprigs flat-leaf parsley 6 sprigs oregano
400g can Italian cherry tomatoes in tomato juice 250ml red wine
400g can borlotti beans, drained, rinsed
200g silverbeet leaves, roughly shredded
Bocconcini balls, torn into bite-sized pieces
Extra virgin olive oil, to drizzle
Heat 1 Tbsp of the oil in a large, wide heavy-based saucepan over a medium-high heat. Add vegetables and bacon. Cook, stirring occasionally, for 8 minutes or until vegetables are just tender and bacon is lightly browned. Transfer to a bowl and set aside.
To same pan, add remaining oil. Once hot, add chicken and cook, turning once, for 5 minutes or until lightly browned on the outside. (Chicken will not be cooked through at this time.)
Return vegetables to pan.
Add herbs and spices.
Pour in all liquid.
Cover with lid and cook over a medium heat until simmering.
Reduce heat to low and simmer gently, still covered, for 1½ hours or until chicken is fall-apart tender.
Remove pan from heat. Remove and transfer chicken to a chopping board. Set aside for 10 minutes to cool.
When cool enough to handle, shred chicken meat off the bone. Discard bones.
Return pan to a low heat and add shredded chicken.
Stir in additions. Bring to a simmer and cook for 10 minutes.
Ladle into serving bowls then serve topped with garnish.