Detailed step-by-step description of how to cook the dish "Spring chicken with flageolet beans and pancetta". Try it by all means
- Heat half the oil in a frying pan over medium heat, add the garlic, shallots, chilli and fennel and saute for 5 minutes, stirring to prevent it from catching. Add the beans, lemon zest and juice and season with salt and pepper. Stir in half the herbs. Remove from heat, cover and set aside to cool.
- Combine the remaining herbs and olive oil together, then use to rub all over the spatchcock. Use kitchen string to tie the legs together.
- Preheat oven to 200°C. Place the spatchcocks in a roasting dish and roast in the oven for 25-30 minutes, adding pancetta for the last 6-8 minutes of cooking, until spatchcocks are cooked through and the pancetta is crisp. Remove pancetta and break into shards. Set aside spatchcocks to rest while you make the sauce.
- Drain the excess fat from the roasting pan, then add the stock and vincotto to the pan and cook over high heat, scraping the base of the pan, until reduced by half.
- Cut each spatchcock into four pieces. Place some bean mixture on each serving plate, then top with the spatchcock pieces and some of the pancetta shards. Finish with a drizzle of the sauce.
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