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Pot Roast Chicken with Savoy Cabbage, Cannellini Beans & Pancetta


How about trying a comforting one-pot meal this Sunday leaving you to relax and enjoy the day. I’ve used a gorgeous Savoy cabbage from @blas_y_tir in the final stages of cooking. Not only does this make very little washing up, it creates a gorgeous flavour and delivers a beautifully succulent chicken. Happy Sunday 😊




1 medium chicken

1 tin cannellini beans - drained

3/4 of a Savoy cabbage - shredded @blas_y_tir

145g pancetta - diced

2 small onions - roughly chopped

4 cloves garlic - crushed

1 glass of white wine

2 glasses of water

Option parsley to finish

1 large heavy based casserole pot




Preheat the oven to 200 degrees


Start by sautéing the pancetta in a dry pan (no oil needed)

Add the onions and garlic and fry for 2-3 minutes. Add the wine and bring to a simmer for a few minutes. Now add the water followed by the chicken. Season and roast for 1 hour 15 minutes. Remove the chicken onto a plate. Now add the Savoy cabbage and beans. Stir, place the chicken on top and into the oven for another 15-20 minutes.


Sprinkle with parsley and serve.




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