Herb-roast chicken
Choose your favourite herb for this beautifully moist springtime chicken dish - fresh basil or mint would be ideal
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 25 mins
Cook 2 hrs
- Heat oven to 190C/170C fan/gas 5. Put the pancetta in a heavy-based frying pan and gently fry until crisp - if you start the pancetta slowly from a cold pan you shouldn't need to add oil. Lift out with a slotted spoon and set aside. Add shallots to the pan, there should be some pancetta fat left, then fry for 10-15 mins until golden and starting to soften. Tip the shallots into your largest roasting tin.
- Rub the olive oil over both chickens, season well with salt and pepper, then snuggle the chickens into the tin. Roast for 1 hr 20 mins until golden and cooked through. To check they're cooked, pierce the thighs through to the bone - the juices should run clear. Lift the chickens onto a plate or another tin, cover with foil and rest while you finish the veg.
- Put the roasting tin directly on the hob and stir in the stock. Bubble for a few mins, scraping up any stuck bits, then stir in the peas, pancetta and most of the chopped tarragon. Bubble for a few mins more until the peas are cooked, then season and sit the chickens back on top, or transfer everything to a serving dish if you want a smarter presentation. Scatter the chickens with the remaining tarragon, and serve with potatoes - mashed, jacket or roasted, or boiled new potatoes.
PER SERVING (8)
591 kcalories, protein 62g, carbohydrate 13g, fat 33 g, saturated fat 11g, fibre 7g, sugar 6g, salt 1.82 g
Recipe from Good Food magazine, April 2010.
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http://www.bbcgoodfood.com/recipes/408628/
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Ingredients
- 200g cubetti di pancetta
- 800g shallots , trimmed
- 2 tbsp olive oil
- 2 chicken (about 1.5kg/3lb 5oz each)
- 500ml hot chicken stock
- 800g peas
- small pack tarragon , roughly chopped
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Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 25 mins
Cook 2 hrs
Ingredients
- 200g cubetti di pancetta
- 800g shallots , trimmed
- 2 tbsp olive oil
- 2 chicken (about 1.5kg/3lb 5oz each)
- 500ml hot chicken stock
- 800g peas
- small pack tarragon , roughly chopped
PER SERVING (8)
591 kcalories, protein 62g, carbohydrate 13g, fat 33 g, saturated fat 11g, fibre 7g, sugar 6g, salt 1.82 g
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17 March 2010
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05 April 2010
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