Chargrilled tarragon chicken, roast beetroot and crisp pancetta

1. 1

   Preheat the oven to 200C/400F/Gas 6.

2. 2

   For the chicken, place the chicken fillets, olive oil and tarragon into a bowl and mix together. Season with salt and freshly ground black pepper.

3. 3

   Heat a griddle pan over a high heat, until smoking, then grill the chicken for three minutes on each side.

4. 4

   Add the mustard and chicken stock, stir and reduce by half.

5. 5

   Add the cream and reduce, until thick, then with season with salt and freshly ground black pepper.

6. 6

   For the beetroot and bacon, place the beetroot into a bowl with the sugar and balsamic vinegar, then season with salt and freshly ground black pepper.

7. 7

   Heat the olive oil in an ovenproof frying pan over a medium heat and add the beetroot mixture. Fry for two minutes, then place into the oven for five minutes.

8. 8

   To serve, place the chicken onto a serving plate and pour over the sauce. Garnish with the crisp pancetta and croutons. Serve the beetroot in a serving bowl to the side.

1 serving ≈ 550 g

Nutrition values are estimates. - means data is unavailable.