Small ciabatta loaf
8 chicken thighs or drumsticks (I used a whole chicken cut into parts)
2 handfuls of cherry tomatoes
Bunch of basil, leaves picked
Handful of black olives, stoned
1 dried red chili
8 slices of pancetta, or thin-sliced smoked streaky bacon
1. Preheat the oven to 350˚. Get a deep roasting tray big enough to fit all the chicken in one layer. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil, garlic cloves and olives. Add a generous drizzle of olive oil, a pinch of salt and pepper and the chili. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.
2. After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone.