Chicken, pea, mint and pancetta traybake
Lisa's banishing the winter blues with her beautifully simple chicken traybake, packed with flavour.
4 chicken thighs, skin on, bone on
350g baby new potatoes, halved
4 garlic cloves, smashed
1 pack of cubed pancetta
250 ml white wine
250 ml chicken stock
150g frozen peas
1 tbsp fresh mint
A knob of butter
Salt and pepper
Cavolo nero, to serve
Preheat the oven to 200c.
Drizzle the chicken thighs with a little olive oil and season with salt and pepper.
Add a little oil to a pan and place on a medium heat, then add the butter and the chicken thighs, skin side down and brown on both sides, spooning the butter over the meat.
Add the garlic and pancetta and brown, then add the wine and give everything a good stir.
Add the potatoes, stock and salt and pepper and bake in the oven for about 40 minutes, until the potatoes are soft.
Put the dish back on the hob, add the peas and stir through.
Tear the fresh mint and across the top and serve with cavolo nero, or any other green veg.