Friday, November 19, 2010

Roast Chicken with Pancetta and Mustard Cream Sauce











Take one chicken season and rub with olive oil
Bake for 1 hour 180c
Then place several slices of pancetta in oven along with par boiled potatoes

For sauce take low fat thickened cream, add lemon thyme, and 2tsp of seeded mustard
Simmer until reduced and combined.

Cut chicken into pieces serve with potatoes and appropriate vege, dress with sauce.

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