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Chicken
Wrapped in Pancetta
 Spanish
recipe for chicken and pancetta, an Andalucian version of
chicken and bacon. This combination of flavours has been
around for decades but by far the most popular way of enjoying
chicken and pancetta in Andalucia is to wrap a boned chicken
leg in long strips of mildly cured belly pork.
You
will need:
4
Whole chicken legs, de-boned
300g Cured
pancetta
Olive oil
Cracked black pepper
Olive oil
Thyme
Method
- Your
cured pancetta will come as a whole piece. Using a sharp
knife cut 8 thin strips from top to bottom, each strip
should be around 12 inches long.
- Roll
up the chicken and wrap two strips of pancetta around
each piece.
- Drizzle
with olive oil and season with the pepper.
- Sprinkle
with a little fresh or dried thyme.
- Cook
in the oven at 180°C for 50 minutes.
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