Thursday, 20 October 2016

Roasted Chicken Breast with Peas, Bacon and Little Gem Lettuce

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This beautiful dish is salty, smoky, crispy, sweet... I love it. And it's so easy to put together. 

And there are chicken and peas, which, as comfort foods go, is pretty spot on. 


But what's this, I hear you ask, with cooking little gem lettuce? 

Yeah, I know it sounds weird. But when cooked with these peas, it gives a sweetness. The texture's nice, too. Not slimy. You just stir it in at the very end and let it wilt down. 

Little gem lettuce is a pretty good addition to a warm and cosy chicken dinner like this. 

I hope you love it. 


Roasted Chicken Breast with Peas, Bacon and Little Gem Lettuce
Serves 2

Ingredients
2 chicken breasts, skin on and boneless
pinch of salt
olive oil
90g smoked pancetta cubes or bacon lardons
1 clove garlic, peeled and grated
250ml chicken broth or stock
2 cups frozen peas
1 small little gem lettuce, rinsed and cut into small slices
a few sprigs of fresh thyme

Method
Preheat the oven to gas mark 6/200ºC/400ºF and get out a shallow roasting dish. Place the chicken breasts in the dish, skin-side up and drizzle with a little olive oil and rub in a pinch of salt. Slide into the oven and roast for 20 minutes, or until the chicken is cooked through. 
About 5 minutes before the chicken is ready, gently heat the bacon lardons or pancetta in a large frying pan and let the fat render down. Once it starts to turn golden and slightly crisp, add the garlic and sizzle for 1 minute more. Pour in the stock and the peas and allow everything to come to a simmer. Sprinkle in the chopped lettuce and thyme and simmer until the peas are cooked and the lettuce has softened. The lettuce will wilt down quickly. 

Adjust the seasoning with a pinch of salt and serve the peas with the roasted chicken breast on top. 

Beautiful.

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