1.
Heat 1 tbsp olive oil over medium heat in a deep casserole dish or pan with a lid.
2.
Add the pancetta and cook until browned, a few minutes, then set aside.
3.
Season the chicken legs with salt and pepper.
4.
Add another tbsp olive oil, increase the heat to medium high, and add the chicken legs. Cook until browned, about 5 minutes on each side. Remove and set aside.
5.
Add the onion to the pan, and cook for about 3 minutes. Add the garlic and cook for another minute or so.
6.
Add the stock cube, water, wine, tomato paste and herbs. Stir to combine.
7.
Add back in the chicken legs, bring to a boil and then reduce to a low simmer. Cover and simmer for about 1.5 hours.
8.
When you are near the end of the cooking time, heat 1 tbsp oil in a small pan over medium high heat. Add the mushrooms and cook for about 5 minutes.
9.
Remove the chicken from the pan, and bring the sauce to a boil to thicken.
10.
Once it has reached the thickness you desire, add in the mushrooms and spinach. Stir until wilted and then serve altogether.
