Griddled Chicken in a Sweet Balsamic Glaze with Pancetta and Parmesan Broad Beans
Try something different with this griddled chicken coated in a balsamic honey reduction and served with parmesan topped broad beans, pancetta and spinach.
Ingredients
For the Broad Beans
For the Marinaded Chicken
For the Balsamic Reduction
Method
Butterfly each chicken breast by slicing lengthways, ensuring not to cut all the way through, then folding out.
Mix all the marinade ingredients together, then add the chicken, coating well in the marinade sauce. Marinade for 2 hours or overnight.
Tip: If you're short on time you can marinade for 30 minutes but the effect of the marinade will be reduced
When ready to cook, start by making the balsamic reduction, simply add the honey and balsamic vinegar to a pan, and bring to a slow simmer over a low-medium heat - don't let it boil - then turn down the heat and cook for around 10-15 minutes until reduced by about half to a syrupy thickness. Season with salt and pepper to taste and set aside.
The sauce will thicken a little after you turn the heat off, so make sure you don't reduce it so much that you cannot pour it.
Fry the pancetta in a saucepan until crisp and golden, then remove from the pan and add the broad beans and garlic along with a splash of water, season with a little salt and pepper and cook until the broad beans have softened.
Add the spinach, along with the juice of half a lemon and cook until the spinach just wilts, then mix back on the pancetta, turn off the heat and sprinkle over a good handful of parmesan.
Meanwhile, heat a griddle or grill/bbq cook the chicken for around 5 minutes each side, ensuring it's fully cooked through, then remove and rest for a few minutes.
Once everything is ready, serve with a little of the balsamic reduction poured over the chicken.
Notes and Information
What is a reduction?
A reduction is simply a way to reduce water from a sauce making it thicker and more concentrated. In this reduction, we are balancing the acidity of the balsamic vinegar with the sweetness of the honey, so you should taste it as you make it to ensure that it's balanced correctly.
What do I do if my reduction is too vinegary?
You can balance the acidity by adding a little more honey, with this type of cooking you need to taste as you go and be willing to adjust the reduction as necessary. There are an almost infinite number of different honeys and balsamic vinegars, so the quantities will depend on the ingredients you use.
Can I use cheaper balsamic vinegar?
Yes, balsamic vinegar labelled "tradizionale" is very expensive and can be aged anywhere from 12 to 25+ years and generally used for finishing. Here you should go for balsamic vinegar labelled as "di Moderna", it will have been aged for at least 60 days in wooden barrels, and will have had to follow certain quality standards.
What type of broad beans should I use?
It's best to use fresh or frozen, the tinned ones can be a little too soft, but if that's all you have then they will still work fine, but make sure you just heat them through until they are warmed, otherwise they can become mushy.
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