The New Roast Chicken
I cooked this recipe – originally from Delicious Magazine – years ago and it is really just so impressive. Really rewarding.
It’s a roast chicken on Monday night.
1/3 c olive oil
3 garlic cloves
1 tbsp chopped thyme leaves
4 skinless breast fillets
12 slices flat pancetta
4 slices sourdough bread
Finely grated zest of 1 lemon
1/3 c flat-leaf parsley
40gm unsalted butter
1 tbsp plain flour
1 c white wine
2 c chicken stock
2 tbsp dry sherry or white wine
Steamed green beans to serve
- Combine 2 tbsp olive oil in a bowl with 1 crushed garlic clove and thyme leaves. Season the chicken breasts and coat in garlic oil. Wrap each breast with 3 slices of pancetta slightly overlapping. Enclose chicken in plastic wrap and chill for 2 – 3 hours.
- Preheat the oven to 190c. Break bread into rough pieces and i and toss in 1 tbsp oil. Place on a baking tray in a single layer and cook for 10 minutes or until golden and crisp. Cool slightly and pulse in a food processor with lemon zest parsley and remaining garlic until you have coarse crumbs. Season.
- Heat remaining 1 tbsp oil in an ovenproof frypan over a medium-high heat. Remove chicken from plastic wrap and cook, turning for 2 – 3 minutes until browned all over, then cook in the oven for 10 – 12 minute or until the chicken is cooked through. Remove from the oven, add butter to the pan and baste chicken with the melted butter. Remove chicken from the pan and cover with foil while you make the gravy.
- Return frypan to medium heat and cook flour, stirring for 1 minute until lightly browned. Add wine and cook for 2 – 3 minutes, then add stock. Bring to a simmer and cook for 5 minutes until the gravy is thickened. Add sherry to taste. Slice chicken and serve with gravy and green beans, scattered with breadcrumbs.