Potted Chicken

chop the chicken into bite size pieces, cut the pancetta the same, peel the garlic and hit with the back of a knife, roughly chop the coriander, deseed and finly slice the chilli pepper, add salt & pepper to taste with 3 tbsp of olive oil, mix and cover with cling film, place in fridge for a minimum of 3 hours(overnight is best).

Heat a pan with 1 tbsn of olive oil with a knob of butter, add the marinated chicken and pan fry until golden brown, remove from heat and place contents on kitchen towel to drain and cool.

pre heat oven to 180C/ fan 160C/ gas 5

Get 2 large ramikens and place half the chicken and bits in each, pour over the cream and tap each ramiken on a work surface, reapeat this until cream is approx 10mm from top, place breadcrumbs on top with a knob of butter then sprinkle some cayenne pepper over.

place ramekins on a oven tray and bake until breadcrumbs are golden brown, or 15-20 mins.

Remove from oven and place on a plate with a mixed leaf salad and a balsamic dressing, sit back and enjoy..