Crispy Chicken with Warm Bean Salad
Preheat the oven to 180°C. Brush the chicken with the oil. Heat a large non-stick frying pan over high heat. Cook the chicken skin side down for 2-3 minutes, turn and cook for a further 2-3 minutes. Remove chicken from the pan and place on a baking tray with the pancetta. Cook in the oven for 10-12 minutes or until the pancetta is crispy and the chicken is cooked through. Set aside and keep warm. Add the butter, garlic and lemon rind to the pan and cook for 1 minute. Add the stock, fennel and beans and cook until warmed through. To serve, slice the chicken and layer with the pancetta and beans. Spoon over the butter mixture. Serves 4. ~Jeanne Pascual December 02, 2007, at 05:07 PM This group is looking for authors. You can write the recipe here or simply add your link. |