Chicken with olives and radicchio

Method

1. Heat the oven to 200°C/fan 180°C/gas 6. In a bowl, whisk 4 tbsp of the oil with 1½ tbsp of the vinegar. Season. Quarter the radicchio, then toss in the dressing to coat and set aside.
2. Heat the remaining oil in a heatproof casserole, season the chicken, then fry skin- down for 6-8 minutes until golden. Remove and set aside.
3. Chop the onion and garlic. Add the onion to the casserole, fry gently for 2-3 minutes, then add the garlic and fry for 2 minutes. Turn up the heat, add the pancetta and fry for 3-5 minutes, stirring until crisp.
4. Add the stock, wine and remaining vinegar, then boil briskly. Add some pepper and the olives, then put the chicken back in the pan, skin-side up.
5. Oven-cook for 20 minutes. After 15 minutes, heat a griddle and char the radicchio for 2-3 minutes on each side. Add to the chicken; top with the basil.