Rolled chicken, sage and pancetta skewers with spring onion skordalia

July 18, 2011 (Last Updated: January 11, 2019)
Rolled chicken, sage and pancetta skewers with spring onion skordalia

TO DRINK: Dornier Donatus White, with chenin and semillon to suit the sage, bacon and spring onion.

Rolled chicken, sage and pancetta skewers with spring onion skordalia

Serves: 4
Cooking Time: 1 hour 30

Ingredients

  • SKORDALIA
  • 350g potatoes, peeled and cubed
  • 2 garlic cloves, finely diced
  • 30ml (2 tbsp) white wine vinegar
  • 2,5ml (½ tsp) lemon juice
  • 125ml (½ cup) olive/avocado oil
  • 2 spring onions, finely diced
  • 8 chicken breast fillets
  • salt and freshly ground black pepper, to taste
  • 125ml (½ cup) ready-made basil pesto
  • 8 slices pancetta (or Parma ham)
  • 24 fresh sage leaves
  • olive oil, for frying, plus extra to serve
  • 500ml (2 cups) broad beans, blanched

Instructions

1

For the skordalia, boil the potatoes until tender, about 10 – 15 minutes. Drain and transfer to a food processor with the garlic, vinegar, lemon juice and oil. Blend until smooth, then stir in the spring onions. Cover and set aside at room temperature until needed.

2

Flatten each chicken fillet slightly and season. Spread pesto on each fillet, and top with a slice of pancetta and 3 sage leaves. Roll each breast up and cut into 3 equal slices.

3

Push the rolls onto 8 skewers. Heat the oil and shallow-fry the chicken skewers on all sides until cooked through.

4

Drizzle the broad beans with the extra oil. Serve the beans with the skewers, with the skordalia on the side.

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