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Recipe: Roast Chicken with pancetta


Ok, this one is a no-brainer. Always, it’s super quick to prepare and is delicious. The recipe is inspired by Jamie Oliver’s version which has leeks and thyme. I didn’t have leeks or thyme at home. I did however, have rosemary.  So I used that instead. And just ignored the leeks bit.

Roast Chicken with pancetta 1

Wrapping the pancetta around the chicken breast ensures that the chicken stays moist; it’s like cooking the chicken in foil except, this is version of foil is incredibly tasty 🙂

I served the chicken with spinach, grapes and walnuts.

Ingredients:

For the chicken
3 boneless chicken breasts
pancetta (I used about 3 slices per breast)
1 small onion chopped
3 cloves of garlic chopped
a sprig of rosemary
1 tpsp olive oil
1 pinch salt
1 pinch freshly ground black pepper
a swig of sherry (Jamie’s recipe specifies wine, I didn’t have any and sherry is just as good)
1 tbsp of honey

Roast Chicken with pancetta

Method
Wrap the pancetta around the chicken breast. Coat a casserole / pie dish with a bit of oil and lay the breasts in it. Add all the other ingredients and bake for about 30 minutes on Gas mark 6.

For the salad
Baby spinach leaves
Walnuts
Grapes
A glug of olive oil
A splash of balsamic vinegar

Method
Mix it all up!

 

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