Pancetta Wrapped Chicken with Potato and Brussels Sprout Hash

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice potatoes 2cm. Toss on prepared tray with a drizzle of olive oil, season and roast for about 20 minutes until tender. Slice Brussels sprouts and courgette into 0.5cm rounds. Finely dice onion. Set all aside.
2. Pat chicken dry and lightly season. Lay pancetta on a flat surface so pieces overlap slightly. Place chicken at short end and roll up in pancetta tightly so pancetta joins up.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken, top-side-down for 2-3 minutes until golden. Flip and cook for 2-3 minutes until golden brown. Transfer to tray with potatoes and cook for 10-12 minutes, until cooked through. Set aside to rest, covered, for about 3 minutes before slicing thinly.
4. While chicken cooks, return pan to medium heat with a little more oil (if needed) and cook onion for 1-2 minutes. Add wine/ stock and cook for about 1 minute until almost fully evaporated. Add chicken broth and lemon juice and bring to a simmer for 2-3 minutes. Remove from heat and whisk in second measure of butter. Chop parsley and stir through. Season.
5. Remove sauce from pan and set aside covered to keep warm. Wipe pan clean and return to medium-high heat with first measure of butter. Cook garlic and Brussels sprouts for 1-2 minutes. Add courgette and roasted potatoes and cook for 1-2 minutes. Remove from heat and stir through spinach and season to taste.
6. To serve, divide potato hash between plates. Top with slices of chicken and spoon over beurre blanc.