If you feel like roast chicken but can’t wait the usual 1.5 hrs than this is the dish for you. Pan roasting this way not only cuts out the time, the flesh is cooked more evenly resulting in a very tender chook with crispy skin.
1 chicken (1.4kg approx) cut into 8 pieces (you can substitute marylands, just make sure the meat is on the bone)
sea salt & pepper
1 tbs grape seed oil
200g speck or bacon cut into cubes
1 bunch of cavolo nero, roughly chopped
Sauce (not pictured)
splash dry white wine
250ml chicken consomme or stock
1 tbs honey
1 tsp seeded mustard
Pre heat oven to 190C.
Pat chicken pieces dry with paper towel and season generously with salt and pepper.In a shallow fry pan with a heat proof handle, place chicken pieces skin side done and cook on a medium heat for 5 minutes or until the chicken skin has turned a deep golden colour.
Turn the chicken pieces over, sprinkle over the speck and transfer the fry pan to the oven and bake for 20 minutes.
Lightly steam the cavalo nero while the chicken is roasting. To gently reheat, before serving just plunge the cavolo nero in boiling water. Drain and serve.
Remove the chicken and speck from the pan and rest for 5 minutes while you make the sauce. Pour off and discard most of the fat from the pan and return to a medium heat. De-glaze the pan with a good splash of white wine. When this has almost evaporated, add the the stock, honey and mustard and stir. Stir for 5 minutes or until the sauce is starting to thicken.
Serve the chicken on a platter with the sauce on the side or drizzled over – up to you!