Does one even need a recipe with such a descriptive title? This week's pick comes from a mutually agreed upon yummy-looking outtake from Jamie Oliver's Cook With Jamie cookbook.
Ingredients (doubled to make 2 servings):
2 chicken breasts, skinless
2 large leeks, trimmed, washed, sliced into 1/4" pieces
a few sprigs fresh thyme
a "good glug" of olive oil
a "knob" of butter
a pinch of sea salt
ground black pepper
a "swig" of white wine
12-14 slices of pancetta
Preparation:
*Jamie's Tip: Make this in a snug-fitting baking dish or a tailored pan fashioned out of aluminum foil.
Preheat the oven to 400 F. Put chicken breasts in a large bowl. Add leeks, thyme, olive oil, butter, salt, pepper, and wine, and toss together. Place the leek and flavourings from the bowl into the pan, then wrap the chicken breasts in 6 or 7 slices pancetta each. This will not only flavour the chicken but also protect it while it cooks. Try and bend the sides of the pan in towards the chicken so the leeks don't burn during cooking. Drizzle with olive oil (of course!), place a couple of whole thyme sprigs on top and cook in the middle of the oven for 35 minutes.
(Note: 25-35 minutes is recommended for one chicken breast. Watch carefully.)
The directions are amusing. I think I shall need some inspiring music to help me do knobs, pinches and swigs with flair;)
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