Griddled Chicken Thigh with Cannellini Beans, Savoy Cabbage & Pancetta

Course: Main - Dish: Meat - Serves: 2

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Serves: 2


  • 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.

Nutritional information per serving:

Calories: 390  

Protein: 31g    

Carbs: 23.0g              

Sugars: 4.0g   

Fat: 18.0g                   

Sat Fat: 6.0g  

Fibre: 3.0g                  

Sodium: 561mg          

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