Roasted chicken breast wrapped in pancetta served on a bed of braised cabbage with roasted baby potatoes and a tarragon and white wine sauce.
Preheat the oven to 180'C.
Place the baby potatoes in a baking tray and drizzle with olive oil. Sprinkle with sea salt and thyme, transfer to the oven and cook for 40-45 minutes.
Prepare all of the vegetables: peel and slice the shalots. Peel and dice the carrots. Dice the celery. Peel and chop the garlic. Shred the cabbage. Pick the fresh herbs from the stalks, set the leaves aside and chop the leaves.
Lay 6 sheets of pancetta on to your work surface, making sure they overlap slightly. Place the chicken on top and then wrap the chicken in the pancetta slices, making sure that the joins are underneath.
Heat a frying pan to hot and then add the sunflower oil. Add the chicken to the pan and cook for 2-3 minutes on both sides. Once the pancetta is golden brown, transfer to the oven and cook for 15 minutes.
For the cabbage: in a large pan, melt the butter and then sweat the carrots and the celery with a pinch of salt. Add the garlic and the cabbage, season again with salt and add the white wine. Cover with a lid and cook until the cabbage is soft.
For the sauce: sweat the shallot in melted butter and add a pinch of salt. Add the tarragon stalks, cook for 1 minute and then add the white wine. Reduce by half and then add the chicken stock. Reduce by half again and then add the double cream. Bring to the boil and check the seasoning. Pass through a sieve and set aside. Once you are ready to serve, reheat the sauce and add the tarragon leaves.
Serve the cabbage in the middle of the plate and place the chicken on top. Add the potatoes and finish with the tarragon sauce.
«Try making this recipe using guinea fowl or pheasant instead of chicken.»