Roast chicken with York Cabbage, Pea & Pancetta Broth
Simple ingredients, well cooked, nothing fancy but a lovely tasty dish. There is only one rule when cooking cabbage….don’t boil the living daylights out of it, (please). It wont be nice, the house will smell and there will be no nutrients left worth speaking of. With barely cooked cabbage, this makes a lovely evening meal.
4 Chicken breasts skin on
1 bunch thyme
Oil for frying
Cabbage, Pea and Pancetta broth
4 slices pancetta
1 small head of York cabbage, leaves cut into strips
500ml chicken stock
100gr frozen peas
300gr baby potatoes
Oven at 180C
With the skin on boil the potatoes until almost cooked. Slice in half on the length, pour over some olive oil, season well and tip on to a flat baking tray. Place them in the oven when the chicken is ready to go in.
Season the chicken with salt and pepper. Heat the oil in a pan and add the chicken, skin side down. Brown on the pan for about 5 minutes, add the thyme and butter for a few minutes. Place chicken in the oven for about 10 minutes depending on the thickness of the breasts. (Check with a thermometer to 74C). Remove and leave to rest for about 3 minutes.
Place potatoes in the oven with the chicken to brown and crisp.
Meanwhile, fry the pancetta in a little oil until crispy. Drain on paper and pour off any excess oil. Return to the pan, add the stock, reduce by a third, add the peas, the cabbage, bring to the boil. Turn off the heat, stir in the butter and check seasoning.
To serve, place the baby potatoes in the centre of the bowl, pour over the pea and cabbage broth and place the chicken on top.
Serve and enjoy!.