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1
Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned.
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2
Lift out on to a plate with a slotted spoon.
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3
Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown.
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4
Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute.
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5
Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.
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6
Blend the flour with the reserved wine until smooth.
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7
Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper.
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8
Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender.
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9
(To prepare ahead, cool then chill at this point up to a day before.
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10
You can also freeze it for up to a month.
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11
To serve, heat through in the casserole, then continue with step 3.)
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12
Preheat the oven to 425F Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap.
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13
Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper.
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14
Bake uncovered for 15 minutes or until golden brown.
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15
Serve straight from the casserole.
