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The new roast chicken
The new roast chicken
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Cozy up to a comforting roast chicken this holiday season.
Ingredients:
  • 80ml olive oil
  • 3 garlic cloves
  • 20.00 ml chopped thyme leaves
  • 4 skinless chicken breast fillets
  • 12 slices flat pancetta
  • 4 slices sourdough bread
  • Finely grated zest of 1 lemon
  • 82.50 ml flat-leaf parsley
  • 40g unsalted butter
  • 20.00 ml plain flour
  • 250ml white wine
  • 500ml chicken consomme
  • 40.00 ml dry sherry or white wine
  • Steamed green beans, to serve
Instructions:
  • In a bowl, mix 2 tablespoons of olive oil with 1 crushed garlic clove and thyme leaves. Season the chicken breasts and coat them in the garlic oil. Wrap each chicken breast with 3 slightly overlapping slices of pancetta. Cover the chicken in plastic wrap and refrigerate for 2-3 hours.
  • 1. Preheat the oven to 190°C. 2. Tear bread into chunks and coat with 1 tablespoon of oil. Spread evenly on a baking tray and bake for 10 minutes until crunchy and golden. 3. Allow to cool slightly, then transfer to a food processor. Add lemon zest, parsley, and the remaining 2 cloves of garlic. Pulse until you have coarse crumbs. Season to taste.
  • In an ovenproof frypan, heat 1 tablespoon of oil over medium-high heat. Unwrap the chicken and cook for 2-3 minutes until nicely browned all over. Transfer the pan to the oven and cook for 10-12 minutes until the chicken is fully cooked. Take out the pan, add butter, and baste the chicken with the melted butter. Cover the chicken with foil and set aside as you prepare the gravy.
  • Place the frypan back on medium heat, sauté the flour, stirring constantly, until lightly browned for about 1 minute. Pour in the wine and cook for 2-3 minutes. Pour in the consomme, bring it to a simmer, and cook for 5 minutes until the gravy thickens. Adjust the taste with sherry. Slice the chicken and serve with the gravy and green beans topped with breadcrumbs.

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