Griddled Chicken Thigh with Cannellini Beans, Savoy Cabbage & Pancetta

Method:

• Preheat oven to fan 180°C, conventional 200°C, gas 6.
• Heat a griddle pan or frying pan until hot and then place chicken thighs fat side down and allow to cook for 3-4 minutes until the skin is crisp and golden.
• Turn chicken thighs over and cook for a further 3-4 minutes on the underside.
• Place chicken thighs in an ovenproof dish and place in the oven to continue cooking for 10 - 15 minutes.
• Meanwhile, heat a large frying pan until hot and then sauté the pancetta for 2-3 minutes until crispy.  Remove from pan with a slotted spoon and set aside.  Drain off any excess oil from the pan.
• Add stock to the pan, bring to the boil and then plunge shredded cabbage into the pan.  Stir-fry for 3-4 minutes until tender and the stock has evaporated. 
• Add cannellini beans to the pan and cooked pancetta.  Allow ingredients to warm through together stirring continuously for 2-3 minutes and then serve with the chicken.