Potted Chicken

Method

• step 1

  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).

• step 2

  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.

• step 3

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

• step 4

  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.

• step 5

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

• step 6

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