Another random magazine find, which embarrassingly enough I tore out of a magazine in a coffee shop in Swellendam and later stuck into my recipe scrapbook and have adapted slightly. Serves 4 to 6.
Ingredients:
- 8 Filleted chicken breasts (drumsticks and thighs can be used – just adjust cooking time accordingly)
- 300g Bella tomatoes – quartered
- 4 Slices of pancetta – diced
- 60ml Extra virgin olive oil
- 2 Cloves of garlic – crushed
- 2 Sprigs of fresh rosemary + extra to serve
- Salt and pepper to taste
Method:
- Marinate the chicken in a mix of Bella tomatoes, pancetta, 40ml olive oil, garlic and rosemary. Season with salt and pepper. Marinate overnight in a marinating dish or large Ziploc bag.
- Warm the remaining olive oil in a large pan over a low heat, add the marinated chicken with marinade and cook for ± 30mins – turning occasionally.
- Alternately bake in the oven for 25mins at 180°C.
- Serve with duck fat roasted potatoes, green veg of your choice and crème fraiche on the side.
Wine pairing: Chenin Blanc
Recipes courtesy of Debi Malherbe.
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