What you’ll need:
4 Chicken fillets
100g of diced Pancetta
150ml Happy Hedgehog Raspberry Apple Cider
Vinegar 100ml
Warm water
2 Maris piper potatoes small diced
1 Fresh thoroughly washed leek finely cut
How to make:
In a large saucepan add the raspberry vinegar, then add the pancetta, lightly toss until coated, then add the chicken fillets, then add the potatoes and leeks.
Pan fry until the chicken is half cooked, then add the warm water.
Cover with a lid and cook gently until the potatoes are softened and the chicken is cooked through.
Serve immediately with seasonal vegetables and crusty bread
The sweetness of the vinegar, cuts through the salt of the pancetta, creating a balanced flavour like no other.
