Serves 4 - 6
Ingredients
1 whole Chicken - cut into 8 pieces
1/4 Onion
1 Clove of Garlic
50g Pancetta/Speck/Bacon
Sprig of Rosemary + Thyme
1/3 cup Baby Peas
1/3 cup White Wine
1.5 Cups of Basmati Rice
2.5 Cups of Water
EV Olive Oil
Salt + Pepper
Method
Preheat your oven to 200c.
Cut your chicken into 8 pieces (or have your butcher do it). Leave the skin on.
Put a drizzle of Olive oil in a pan that can be transferred into the oven. Once it's heated up well add in your chicken, skin side down. Sprinkle some salt and pepper, the herbs and a clove of garlic that has just been pressed but skin left on.
Let the chicken cook on high for about 5 minutes we want to brown the skin and make it crispy. I cover mine with a lid because the oil splatters everywhere and it helps to cook the inside.
While the chicken's cooking you can cut your Onion and Pancetta really fine.
Even though we are leaving the chicken to brown, check up on it to make sure its not burning.
After the first 5 minutes you can turn your pieces and leave them for another 5 minutes. Give the chicken another sprinkle of S + P and close the lid. If the base of the pan is getting too dark lower your heat a little.
I like to turn my chicken one last time back to the skin side to make sure its extra crispy. Do this for 1 - 2 minutes and then place the chicken into a plate, except for the drumsticks and thigh pieces. Because these pieces have bones they can handle a little more cooking.
Into the pan add your Pancetta and Onion and cook them for a minute or so, stirring them around. Now remove all the chicken from the pan and add in your rice. Sprinkle a little bit of salt and stir to combine.
Add in your wine and mix everything around, using a wooden spoon scrape off all the sticky bits on the bottom of the pan. Cook for a minute, remove the garlic clove and add in the water with a sprinkle of salt and stir.
Add the chicken pieces back into the pan, skin side up and scatter in the peas.
Cover the pan and put it in the oven for 10 minutes, then remove the lid and cook it for 5 minutes.
For an extra punch of flavour you can give it a squeeze of lemon, but this is optional.
Enjoy x
My Tip: I serve mine with my Fancy Beans, these take less than 5 minutes to make and can be done while you're waiting for the chicken to cook.
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