Recipe of the Month
Roast Chicken Breast with Pancetta, Leeks & Thyme
Roast Chicken Wrapped in Pancetta Leeks & Thyme
Serves 2
Ingredients
2 Skinless chicken breasts
12 slices of pancetta
2 Medium leeks
Sprigs of thyme
4 Tbsp of white wine
Olive oil
Salt & pepper to season
Preheat the oven to 200°C/400°F/gas 6
Method
1. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces and place in a mixing-bowl.
2. In the mixing bowl, add a knob of butter, fresh thyme, a good glug of olive oil, a pinch of sea salt and freshly ground black pepper with 2tbsp of white wine and toss together.
3. Place your leek and flavorings from the bowl into a baking tray.
4. Cut several small slits into the chicken breast and place a few sprigs of the thyme inside. Then wrap the chicken breast and sage in 6 slices of pancetta and place on top of the leeks.
5. Drizzle with olive oil and place a couple of whole thyme sprigs on top with some black pepper to taste and cook in the middle of the oven for 35-40 minutes.
