Pan-Fried Chicken with Pancetta and Beans
Pan-Fried Chicken with Pancetta and Beans



  • 2 tbsp olive oil
  • 2 chicken breast fillets, skin removed
  • 2 chopped shallots
  • 4 chopped garlic cloves
  • 1 red chilli, deseeded and chopped
  • 1 thinly sliced fennel bulb
  • 400g tin of flageolet beans, drained
  • 1 lemon, zest and juice only
  • 3 tbsp chopped parsley
  • 8 slices of pancetta
  • Salt and pepper
  • Heat 1 tbsp of oil to a hot pan and pan-fry the chicken breasts for 5 mins on each side or until just cooked through. Season well and set aside in the pan. Heat the remaining oil in a clean pan and fry the shallots, chilli, garlic and fennel for 5 mins to soften. Stir in the beans and season well, then heat through until very hot. Stir in the lemon juice, zest and parsley.
  • Grill the pancetta slices until golden and crispy, then remove from the grill and drain on kitchen paper. Divide the fennel and bean and mixture between serving plates, slice the chicken breast into medallions and place on top, then add 2 slices of pancetta. Drizzle with the pan juices and serve with crusty bread.
45 mins
4 serving

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