Simone's Pan-Roasted Chicken

Method

1. Heat a pan over medium heat with extra virgin olive oil, half a shallot (cut in two), basil stems, and three cloves of garlic in their skins. Sauté gently.
2. After about one minute, add fresh pancetta cut into cubes. Cook until crispy.
3. Remove the basil stems. Add the chicken wings, arranging them so they touch the bottom of the pan. Season with salt and pepper. Cover and cook for 20 minutes on medium heat, allowing the shallot to caramelize and the chicken to brown.
4. Add a splash of wine and a splash of balsamic vinegar.
5. Add roughly cut new potatoes, chopped parsley, and cherry tomatoes.
6. Crush mushrooms with your hands and add them to the pan.
7. Add a handful of spinach to cover everything. Add dried oregano, rosemary, fresh basil leaves, and adjust salt. Squeeze lemon juice over the top. Cover and cook for a further 15 minutes.
8. After 5 minutes, check that the spinach has wilted. Remove the lid, increase the heat, and cook uncovered until all liquid has evaporated and the chicken is dry and crispy with a flavorful sauce.
9. Turn off the heat and serve.