APPLE and BACON CHICKEN with PAPPARDELLE
12 slices streaky bacon 4 x 160g boneless skinless chicken thigh fillets, trimmed 1 tablespoon extra virgin olive oil 1 cup (250ml) apple juice ¼ cup (60g) mascarpone sea salt and cracked black pepper 375g pappardelle pasta ¼ cup chervil leaves, chopped, to serve Preheat oven to 240°C (475°F). Wrap 3 slices of the bacon around each chicken thigh. Place a large heavy-based flameproof ovenproof frying pan over high heat. Add the oil and cook the chicken, seam-side down, for 2 minutes. Turn and cook for 1 minute. Add the apple juice, mascarpone, salt and pepper and cook in the oven for 8 minutes or until the chicken is golden and cooked through.
While the chicken is cooking, cook the pasta in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain and divide the pasta among bowls. Top with the chicken, sauce, chervil and pepper to serve. SERVES 4.