Chicken with Lardons, Garlic, Thyme and Balsamic Vinegar
I saw this being cooked on a fabulous t.v. programme by the Italian cook, Gino D’acampo and knew instantly that I had to give it a go. It is simple and the flavours are beyond mere words doing them any justice! I cooked it last Friday, starting at 6.30 pm and we sat down to eat at 8.15pm – perfect. You could use pancetta instead of lardons. The original recipe calls for asparagus in the salad but it is out of season now, so I went for two greens that complimented each other harmoniously.
1 tablespoon olive oil
4 chicken thighs, bone in and skin on
4 chicken drumsticks, bone in and skin on I just went for the thighs but if you are hungry…do both!
200g smoked lardons, diced
3 garlic cloves, sliced
A few fresh thyme sprigs
150ml white wine
300ml chicken or vegetable stock
3 tablespoons balsamic vinegar
For the salad
100 gm of young purple sprouting broccoli
100 gm of sliced green beans
200g cherry tomatoes, quartered
A few fresh flat leaf parsley leaves – I used fresh basil leaves instead as I had no parsley!
Juice of 1 lemon
3 tablespoons extra virgin olive oil
Heat the oil in a large sauté pan with a lid or a casserole dish. Put the chicken pieces in the pan skin-side down and fry for 5–7 minutes until the skin is golden brown and really crispy. Season with salt and pepper. Turn the chicken over, season the skin and add the pancetta. Cook for a minute before adding the garlic and thyme. The lardons should be almost crispy when done.
Deglaze the pan with the white wine, scraping up all the caramelized bits from the bottom of the pan. Allow the alcohol to bubble for a minute, then add the stock. Cover the pan and simmer gently for 1 hour, adding more stock if the contents of the pan become dry.
While the chicken is cooking, par boil the beans for 6 minutes and remove from pan and drain – pop the broccoli into boiling water for just about 4 minutes until the stems are al dente – so you can just pierce them with a knife. Drain these too. Rinse beans and broc in cold water. Leave to one side – 20 minutes before the chicken is ready pop the broccoli, beans, tomatoes, basil leaves, lemon juice and extra virgin olive oil into a large bowl. Season with salt and pepper then toss everything together. Leave to stand.
When the chicken is cooked, remove it from the heat – the sauce should have reduced and thickened. Stir in the balsamic vinegar, return the pan to the heat for 1 minute to warm the sauce, then serve the chicken and sauce with the scrumptious salad.
This is simply….fantastico! A dish with a wow factor – the salad is such a marvellous change from usual chicken accompaniments and the delectability of the sauce in the chicken dish is remarkable.