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Chris Gibbins | all galleries >> Kissing don't last; cookery do! >> 2020 Recipes > Chicken with Pancetta, Tomatoes and Green Beans
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31-Aug-2020 Chris Gibbins

Chicken with Pancetta, Tomatoes and Green Beans

Cut chicken thighs into bite-sized pieces, dust lightly in seasoned flour and brown in hot olive oil. Drain and set aside.
Blanch green beans cut into 3 4 cm lengths in salted boiling water for 5 minutes, drain and set aside. Fry a chopped onion
with sliced pancetta cut into 2 cm chunks until browned, then return the chicken to the pan along with halved cherry tomatoes
and a glass of dry white wine (or dry vermouth). Season with freshly ground black pepper and bring to a simmer. Cover and
cook gently for 10 minutes, to finish cooking the chicken and for the sauce to thicken a little, then stir in the green beans
and reheat these. Finally stir in fresh basil leaves and serve with orzo or other pasta of your choice.


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Raymond31-Dec-2020 17:18
It sure sounds and looks great
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