CHICKEN WITH PANCETTA, FENNEL & CELERIAC

SERVES 4

The chicken skin is so tasty. Fat is flavour so balance your diet by eating plenty of vegetables and fish as well. I like this dish because boiling the vegetables first makes it fast and simple. Serve with potatoes, or purée of yams and a green salad.

extra virgin olive oil

4 free-range chicken breasts, winglet attached and skin on

sea salt and freshly ground pepper

80 g (2¾ oz) pancetta, cut into lardons

6 baby fennel heads, quartered and boiled until tender

1 small celeriac, peeled, cut into quarters and boiled until tender

1 red onion, quartered and boiled until tender

40 g (1½ oz) butter

3 tablespoons good-quality red wine vinegar

Heat a non-stick frying pan large enough to hold all the chicken over medium heat. Add a splash of oil. Season the chicken with salt and place skin side down in the pan. Cook for about 5–6 minutes, then turn over carefully and cook for a further 5 minutes.

Remove the chicken from the pan and rest it in a warm place while you finish the vegetables.

Add a little more oil to the pan with the remaining ingredients except the butter and vinegar. Turn the heat up and cook the vegetables, stirring constantly, until they start to brown and heat through. Add the butter and vinegar and remove from the heat. Swirl the pan until the butter makes a sauce, add pepper and check the seasoning.

Divide the vegetables among plates and place a chicken breast on top of each. Drizzle with extra virgin olive oil, a pinch more seasoning and serve.