Roasted chicken Italian pancetta and seasonal asparagus

Prep Time
25 minutes
Cook Time
2 hours (approximately)
Total Time
2 hours 25 minutes

There was a recipe we made many years ago that soon became a family favourite, even when the children were little we would use a splash of wine just to lift the juices from the pan, so when creating this roasted chicken italian pancetta recipe, we've played around with those similar flavours. This is one of our favourite creations. It’s beautiful enough to serve for guests and tastes totally amazing too!

Serves: Serves 4-6 depending on the size of the chicken.

Ingredients
Method

1 herb fed Chicken

2 onions

Pancetta

4 garlic cloves crushed

1 cup of frozen peas

10g tarragon

Ground black pepper

1/2 bottle of good white wine. (If you wouldn’t drink it don’t use it! )

300g seasonal Asparagus

We like to use a large hob proof/oven proof dish for ease of handling both cooking techniques.

Place the chicken into the dish and season well, pour the wine in the base of the pot and cook the chicken according to size and or until the juices run clear.

Once the chicken has cooked, removed from the dish and leave to rest. Leave the juices behind in the pot.

In a separate pan. Gently fry the pancetta, once crispy, remove from the pan with a slotted spoon. In the oil from the cooked pancetta, gently sautée the chopped onion and garlic.

Combine the onion, garlic and pancetta with the juices from the chicken along with the fresh tarragon and ground black pepper, add the frozen peas and the asparagus to the juices and then pop the lid on and let it steam the veggies for probably around four minutes until the asparagus is al dente.

Slice the chicken and serve with a spoonfuls of this delicious sauce drizzled all over.

Enjoy x

Recipe courtesy of @stephs_food_diary

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