Inspired by The Godfather
Inspired by the Corleones, where loyalty simmers and silence speaks volumes. Succulent rosemary chicken meets cacio e pepe meaning 'cheese and pepper', a popular Italian pasta typical of the Lazio region. It’s simple, elegant and best enjoyed while keeping your friends close and your appetite closer.
Allergens
Utensils
Tags
Dried Rosemary
1 sachet(s)
British Chicken Breasts
2 unit(s)
Butter Beans
1 carton(s)
Onion
1 unit(s)
Leek
1 unit(s)
Garlic Clove
2 unit(s)
Chopped Cavolo Nero
100 grams
Cracked Black Pepper
1 sachet(s)
Cider Vinegar
15 milliliter(s)
Chicken Stock Paste
10 grams
Creme Fraiche
75 grams
Grated Hard Italian Style Cheese
20 grams
Plain Flour
1.5 tbsp
Salt
0.25 tsp
Butter
20 grams
Water for the Sauce
100 milliliter(s)
Preheat your oven to 220°C/200°C fan/gas mark 7.
In a medium bowl, add the dried rosemary, plain flour and salt (see pantry for both amounts). Season with pepper. Add the chicken breasts and toss to coat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, drain and rinse the butter beans in a sieve.
Halve, peel and thinly slice the onion. Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
After a couple of mins, add the cavolo nero alongside the chicken. TIP: Discard any tough stalks from the cavolo nero.
Drizzle with oil, season with salt and pepper, then toss to coat. Return to the oven and bake until crispy, 7-8 mins.
Meanwhile, melt half the butter (see pantry for amount) in a large frying pan on medium heat with a drizzle of oil.
Once melted, add the onion and leek to the pan and stir-fry until softened, 6-8 mins. Season with salt and pepper.
Add the cracked black pepper and garlic. Cook until fragrant, 30 secs, then add the cider vinegar and cook until evaporated, 1 min.
Stir in the chicken stock paste, creme fraiche, butter beans and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened slightly, 2-3 mins.
When cooked, remove the chicken from your oven, cover with foil and allow to rest for a couple of mins.
Add the roasted cavolo nero, hard Italian style cheese and remaining butter (see pantry for amount) to the bean mixture. Stir until melted and combined, 1 min. Remove from the heat.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
When everything's ready, cut the chicken widthways into 1cm thick slices.
Share the cacio e pepe beans between your bowls.
Top with the rosemary chicken.
2474
kJ
Energy (kJ)
591
kcal
Energy (kcal)
30.7
g
Fat
16.7
g
of which saturates
31.3
g
Carbohydrate
11.7
g
of which sugars
15.5
g
Dietary Fibre
48.5
g
Protein
2.97
g
Salt
