Pan Cooked Chicken with Asparagus, Pancetta and Olives (Jamie Oliver) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 chicken breast supreme, skin removed |
sea salt and freshly ground black pepper |
olive oil |
3 slices smoked pancetta |
8 medium-sized spears asparagus, woody ends trimmed off |
8 cherry tomatoes, halved |
5 kalamata olives, stones left in |
handful basil leaves |
small knob unsalted butter |
splash white wine |
Directions:
1. In Italy they use olives instead of salt, as they give a gentle seasoning, perfume and meatiness to dishes.
2. Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
3. Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.
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