A one-pan stew of chicken, sausage, pancetta, borlotti beans, cherry tomatoes and tenderstem broccoli, finished under the grill with garlicky rosemary bread.
You will need large shallow ovenproof casserole · pestle and mortar · fine grater · oven grill
Switch the oven grill to high. Heat the olive oil in a large, shallow ovenproof casserole over high heat, then add the chicken, pancetta and sausages and fry for about 9 minutes, stirring now and then, until golden all over.
Tip in the cherry tomatoes, the borlotti beans with their liquid and the red wine vinegar. Bring to the boil, add the broccoli, then lower the heat and let it simmer while you make the topping.
Pound the rosemary leaves with the pinch of sea salt in a pestle and mortar, then add the garlic and bash to a rough paste. Mix in the lemon zest, the lemon juice and the extra virgin olive oil, and season with pepper.
Add the torn sourdough to the mortar or a bowl and scrunch it with your hands until every piece is coated in the herby oil.
Taste the stew and season with salt and pepper, then scatter the bread over the top. Slide the pan under the grill for about 5 minutes, until the bread is crisp and golden and the chicken is cooked through. Serve with the lemon wedges for squeezing.
https://www.saffarazzi.com/food/recipes/chicken-and-sausage-stew/