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John and Lisa's Weekend Kitchen

Chicken, pea, mint and pancetta traybake

Lisa's banishing the winter blues with her beautifully simple chicken traybake, packed with flavour.

Serves 2

INGREDIENTS

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

Olive oil

A knob of butter

Salt and pepper

Cavolo nero, to serve

METHOD

  • 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.

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John and Lisa's Weekend Kitchen