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Food

Pancetta-wrapped chicken braised in perry with pear and walnut salad

Preparation time
10 minutes
Cooking time
20 minutes
Serves
4

INGREDIENTS

  • 1.5kg small new potatoes, halved
  • 2 large (800g) chicken breasts, cut lengthways into 4 even pieces
  • 8 slices pancetta
  • 1 bunch rosemary
  • 20g butter
  • 330ml perry (pear cider)
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • ¼ cup (60ml) crème fraîche or cream

Pear and walnut salad

  • 100g rocket
  • 1 pear, cored and sliced thinly
  • 75g walnut pieces, toasted
  • 1 tbsp (20ml) lemon juice
  • 2 tbsp (40ml) extra virgin olive oil

METHOD

  1. Place potatoes in a pot of water, bring to the boil and cook for 15 minutes or until just tender. Drain and keep warm.
  2. Meanwhile, place chicken pieces on a chopping board. Top each piece with a pancetta slice and a sprig of rosemary and secure with string.
  3. Melt butter in a large frying pan over medium heat. Add chicken parcels, rosemary side down, and cook for 5 minutes. Turn and cook for a further 5 minutes. Add perry and continue to cook, rosemary side up, for another 5 minutes or until the chicken is cooked through.
  4. While the chicken is cooking, prepare the salad by combining rocket, pear and walnuts. Add lemon juice and olive oil, season to taste with salt and pepper and toss until combined.
  5. When chicken is cooked, remove from the pan to a warm plate and cover with foil. Increase heat, whisk in mustard and lemon zest. When mustard is dissolved, add crème fraîche and simmer for 2 minutes until reduced and glossy.
  6. To serve, spoon a small amount of sauce on each plate and top with two chicken parcels and potatoes. Add pear and walnut salad and serve extra sauce in a small jug.
Food
Preparation time
10 minutes
Cooking time
20 minutes
Serves
4

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