Crisp chicken and sweet onions with rosemary and salty pancetta, set off by a sweet-sour apple salad with pickled red onion and hazelnuts
I
recently invested in a beautifully wide, Shropshire-made pan that works on the hob and in the oven with equal ease, and without the chemical nonstick lining I keep reading about. It is a brilliant pan. As I turn on the heat to crisp the skin on my chicken thighs on the stove top, I can prep the vegetables I will then roast in the same pan. There is a soothing rhythm to this type of cooking, where most of the work is done in the oven. Here, I use jerusalem artichokes, the most delicious of autumn vegetables, parboiled in lemon juice to make them more digestible and then roasted with garlic and onions, until beautifully caramelised, and it’s a marvellous thing to put down on the kitchen table.
The crisp chicken and sweet onions are scented with rosemary and flecked with cubes of pancetta for bursts of salty fat.
Prep 5 min
