Save to your scrapbook
Pot-roasted chicken & pancetta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
77g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta
1.5kg whole chicken
4 sprigs fresh thyme, leaves finely chopped
300g shallots (about 12), peeled and halved
3 leeks, halved lengthways and roughly chopped
1 clove garlic, crushed
300ml chicken stock
1 tbsp Dijon mustard
100g Waitrose Love Life Pearled Spelt
2 tbsp crème fraÎche
25g pack fresh flat leaf parsley, chopped
1. Heat a large casserole dish over a medium heat and fry the pancetta for 5 minutes, stirring occasionally until golden. Remove from the dish using a slotted spoon and set aside.
2. Season the chicken all over and sprinkle with the finely chopped thyme. Place the chicken breast-side down in the casserole dish and brown all over for about 5 minutes, then remove from the dish.
3. Place the shallots and leeks in the casserole and fry for just a few minutes until starting to turn golden. Add the garlic and cook for just a minute longer. Add the stock and mustard, and simmer for 1 minute. Sit the chicken on top, breast-side up, cover and simmer for 50 minutes.
4. Remove the lid from the casserole, add the pearled spelt and cook for a further 20 minutes with the lid off until the spelt is tender and the chicken is golden and cooked through with no pink meat. Return the pancetta to the dish, along with the crème fraÎche and heat through for a few minutes. Serve scattered with a generous amount of chopped flat leaf parsley.
Typical values per serving: