Looking for a delicious dinner that’s a little bit special but doesn’t require hours in the kitchen?
Celebrity pastry chef and TV personality Anna Polyviou is swapping the sweet treats for something savoury, serving up crispy pan-fried chicken with creamy pancetta and cannellini beans.
Packed with flavour and finished with a fresh herb salad, chilli oil and crusty bread, it’s the perfect dish to bring everyone around the table.
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Ingredients
1/2 free-range chicken
50g Pancetta, diced
1small Shallot, finely diced
250ml Chicken stock
50g Capers, rinsed under cold water
1tin Cannellini Beans, drained and rinsed
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5tbsp Unsalted butter
Chopped parsley
HERB SALAD
Small handful flat-leaf parsley
Small handful dill
Extra virgin olive oil
Sea salt & Cracked Pepper
TO FINISH
Lemon cheek, Chilli Oil, Crusty Baguette
Method 1. Preheat the oven to 190c, pat the chicken with paper towel dry
2. Heat the frying pan with olive oil, over medium-high heat. Place the chicken skin-side down and cook until the skin is deep golden and crisp. Turnover and get colour
3. Place the chicken into the oven and roast for 20 minutes, or until the thickest part of the chicken is cooked through. Remove from the oven and rest for 5 minutes before serving.
4. To make the sauce cannellini beans. Cook the pancetta to caramelise add in the shallots and cook until softened
5. Pour in the chicken stock and allow to reduce before adding in half the butter and then the cannellini beans, capers finish off with chopped parsley and the remaining butter. Season to finish
6. Lightly dress the parsley and basil with a drizzle of extra virgin olive oil,
7. To Serve Spoon the beans into a bowl, carve the roasted half chicken add the herbs, drizzle chilli oil adds the lemon and serve with the baguette