One of my favorite meals is a Jamie Oliver recipe from his old TV show. It’s a great meal, and it was the first meal I cooked for Lindsey. That’s it over there on the right. It may look like a mess in the skillet, but it’s fantastic on the plate. The recipe’s below and I highly encourage you to give it a try.
We had another night of a good dinner, time together and a good rest. I can’t get tired of nights like these.
Pan Cooked Chicken with Asparagus, Bacon and Olives
- 2 chicken breasts
- Sea salt and freshly ground black pepper
- Olive oil
- 6 slices smoked pancetta (we substitute 4 strips of bacon)
- 16 medium-sized spears asparagus, woody ends trimmed off
- 16 cherry tomatoes, halved
- 10 kalamata olives, stones left in (we use pitted)
- Handful basil leaves
- Small knob unsalted butter
- Splash white wine
Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.