Chicken with pancetta, fennel and celeriac

Written on 21st May 2012
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Chicken with pancetta, fennel and celeriac

Serves 4

 Just in case you missed it on Saturday in the AGE or the SMH, Neil’s completely delicious chicken recipe – beautiful salty pancetta with sweet celeriac and fennel – a match made in balance heaven! Later in the week, Rum babas with cream – yep! Enjoy folks.

Extra virgin olive oil

4 free-range chicken breasts, winglet attached and skin on

Sea salt and freshly ground pepper

80g pancetta, cut into lardons

12 heads of baby fennel, cut in half and boiled until tender

1 small celeriac, peeled, cut into quarters and boiled until tender

2 small red onions, peeled, cut into quarters and boiled until tender

2 tablespoons of butter

3 tablespoons of good quality red wine vinegar


Heat a non-stick pan large enough to hold the 4 chicken breats to medium-hot. Add a spalsh of olive oil.

 Season the chicken with sea salt and place skin side down in the pan. Cook for 5-6 minutes then turn over carefully and cook for a further 5 minutes.

Rest the chicken in a warm place while you finish the vegetables.

Add a little more olive oil to the pan with the remaining ingredients, except the butter and vinegar. Turn the heat up and cook the vegetables, stirring all the time until they start to brown and heat through. Add the vinegar and butter and remove the pan from the heat. Swirl the pan until the butter makes a sauce, add freshly ground pepper and check the seasoning.

Divide the vegetables among 4 plates and place a chicken breast on top of each. Drizzle with extra virgin olive oil, add a pinch more seasoning and serve.