Crispy chicken thighs served with a pancetta tartiflette
July 3, 2013
Tasty crispy chicken thighs served on a bed of pancetta & reblochon tartiflette- perfect for a hearty supper
- Prep: 10 mins
- Cook: 1 hr 40 mins
- Yields: 6 Medium
Preheat the oven to 180 degrees.
Place 6 chicken thighs on a baking tray making sure they are spread out so they get an all round crispy texture! Drizzle oil over the thighs and then season with rock salt and black peppercorns. Bake in the oven for 45 minutes.
Tip: they should be crispy and golden brown!
Preheat the oven to 200 degrees.
For the potatoes- place the baking potatoes on a tray- drizzle them with olive oil and season with rock salt and cracked black pepper. Bake them for 1 hour and 30 minutes. After the potatoes are soft remove them from the skin and place them into a bowl.
Tip: don't throw away the skins! You can use them for a delicatessen salad tomorrow served with crushed rock salt.
For the sauce- in a saucepan heat up the white wine, garlic cloves and pancetta to infuse. Reduce the sauce by half; then remove the garlic cloves. Cut the reblochon into small pieces, removing the skin as you cut. Then add into the reduction. Stir well ensuring the cheese melts into the pancetta. Season the mixture to taste then fold in the potatoes. Bash the potatoes into a lumpy form (it shouldn't be like mashed potato, it should be lumpy). Once the sauce is infused into the potatoes, place the mix into a dish. The chicken thighs can then be placed on top of the tartiflette and placed in the oven to bake for 6 more minutes. Remove the dish from the oven and sprinkle some cracked black pepper over the top and your dish is ready to serve!
Wash the asparagus and remove the ends.
Tip: to remove the ends, hold either side of the asparagus and bend until the tip snaps off!
Steam the asparagus for 6 minutes then serve on a plate sprinkled with rock salt and a drizzle of good olive oil to enhance the flavours!