Gino's chicken in Sardinian beer

If some tasty chicken, a nice cold beer and a bit of Gino sounds like the perfect combination then you're in luck, as our very own Italian Stallion is ready and waiting to whisk us off for a mouthwatering lunch in the Sardinian sunshine!

Serves: 6

Ingredients

Olive oil3 carrots, peeled and finely chopped3 celery sticks, finely chopped1 large onion, peeled and finely slicedPinch of salt200g smoked pancetta, diced1 whole chicken, cut into 12 pieces (ask your butcher to do it)Enough beer (lager) to cover the chicken, make sure the chicken is at room temperature.Pinch of freshly ground black pepper150g pitted olives, drained and cut in half5 tablespoons chopped flat leaf parsley

Method

• Heat 150ml of olive oil in a large frying pan and add the carrots, celery, rosemary and onions into the frying pan, season with salt and pepper and cook on a medium heat for 8 minutes. Stir occasionally with a wooden spoon.

• Season with a pinch of salt and add the pancetta and fry for a couple of minutes. Add the chicken pieces and fry until browned on all sides. Pour over the beer - you need enough to cover the chicken completely, season with pepper and cook gently for 1 hour over a medium heat.

• Stir through the olives and sprinkle over the parsley just before serving.Serve in a large, warm dish with plenty of crusty bread around it.