Cast Iron Chicken

A 1 pan quick chicken dinner.

Ingredients Directions

  • 1 chicken breast supreme, skin removed
  • Sea salt and freshly ground black pepper
  • Olive oil
  • 3 slices smoked pancetta
  • 8 medium-sized spears asparagus, woody ends trimmed off
  • 8 cherry tomatoes, halved
  • 5 kalamata olives, stones left in
  • Handful basil leaves
  • Small knob unsalted butter
  • Splash white wine

  1. Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
  2. Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides.
  3. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over.
  4. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter.
  5. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.

Original Recipe

  • Jamie Oliver

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recipes/cast_iron_chicken.txt · Last modified: 2021/06/19 14:32 (external edit)

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