Chicken with Peas, Pancetta and Balsamic

Ingredients

Method

Ingredients

  • SERVES 4
  • 4 large Skin-on, chicken thighs
  • 160 g Shelled Garden Peas
  • 75 g Diced Pancetta
  • 200 ml White Wine
  • 2 tablespoon Balsamic Vinegar

Method

one. Heat the oil in a large, shallow, casserole dish for which you have a lid. Add the chicken thighs, skin side down and fry for five minutes on a medium heat, moving occasionally to avoid sticking. Turn the chicken pieces and fry on the other side for an additional 5-7 minutes, adding the pancetta and peas for the last two minutes.

two. Add the white wine and bring to the boil. Turn down the heat to low. Put the lid on the pan and leave to simmer for 25-30 minutes, or until your chicken pieces are cooked through.

three. Take the lid off the pan. Stir in the balsamic, and continue to cook for a further two minutes.

Serving Suggestion. White Rice

Possible Amendment.