Here is an idea for tonight's dinner: chicken thighs wrapped in pancetta with olives and herbs. Prep time 20 minutes!
The recipe worked incredibly well as the pancetta (or bacon) keeps the chicken moist and adds so much flavour to it! A handful of olives and chopped fresh herbs will make this dish very moreish indeed. My children went mad about it.
I served it with slow cooked polenta which I then chargrilled on the griddle pan and salad but you can serve it with boiled rice, potatoes, couscous, quinoa or just with rustic bread.
An easy mid-week meal for the family.
- Prep Time : 20 minutes
- Cook Time : 40 minutes
- Yield : 4
Remove the leaves from the rosemary sprig. Wash and chop the rosemary and 6 sage leaves finely. Sprinkle the chicken thighs with salt and pepper then roll them in the chopped herbs.
Wrap a rasher of bacon around each chicken thigh.
Chop the onion finely and stir fry it with two tbsp of olive oil. Add the chicken thighs and brown them on both sides. Add a dash of white wine and let it evaporate.
Add the olives, the water, a few more sage leaves and cook uncovered for about 40 minutes over a gentle heat. All the liquid in the pan should reduce.
Check that the chicken is cooked through, it should not be pink in the middle. Serve with salad or steamed vegetables.