- 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.
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!