OLI MANNION’S PAN CHICKEN BREAST, SPICY BEANS & SMOKED PAPRIKA POTATOES

INGREDIENTS (Serves 2) 2 chicken breasts 2 baking potatoes 1tbsp smoked paprika Branston Baked beans 425g can 1 red chilli (deseeded if you don’t want it too spicy) finely sliced 1 shallot finely sliced Garlic clove crushed 4 sun dried tomatoes finely chopped Teaspoon of honey Roasted pepper (use jarred) finely sliced Small bunch of coriander (finely chopped) leave a couple of leaves for garnish 140g diced pancetta 4 tbsp Creme Fraiche Salt and pepper to taste

Olive Oil

METHOD

1. Pre heat oven to 200˚C. Peel and dice your potatoes. Cut into cubes no bigger than 2cm wide. Add to a saucepan of cold salted water and place on a high heat.

Bring to the boil then immediately drain and allow to cool for five minutes.

2. Coat the potatoes in olive oil, paprika and salt and pepper and add to a baking tray. Pop in the oven for 15-20 minutes turning half way through until golden in colour. Set aside until later.

3. In a deep frying pan on a medium high heat, add the pancetta and cook for six to eight minutes until evenly golden brown. Remove the pancetta from the pan and set aside until later. Keep the fat in the pan to use for making the beans.

4. In the same pan add the shallots and chilli to a frying pan with a small dash of olive oil on a medium high heat. Stir regularly to avoid the shallots catching. Once the shallots have become translucent add the garlic and cook for one two minutes. Add the bacon back into the pan with the sliced peppers and sundried tomatoes and mix well. Cook for a further one to two minutes.

5. Add the beans to the pan with honey. Mix well and turn down the heat to a low temperature and cook for three to four minutes. Add the coriander and turn off heat and set aside until later.

6. In a pan, heat some olive oil on a medium high heat. Once the oil is lightly smoking, carefully add the chicken to the pan and cook for three minutes leaving it undisturbed. Flip the chicken and then cook for a further two minutes. Add the chicken to the oven and cook for five minutes or until cooked through. Remove from the oven and rest it for two minutes. While the chicken is resting, add the potatoes to the oven to warm through, and heat the beans back up.

7. Slice the chicken and add to the plate, add some creme fraiche to the top, plate up the beans and garnish with some coriander and carefully finish with the potatoes.