Jamie's 20-Minute Meals
By Jamie Oliver
Ingredients
1 x 150g free-range skinless chicken breast
2 rashers of smoked higher-welfare pancetta
2 higher-welfare sausages (130g)
1 x 400g tin of cherry tomatoes
1 x 400g tin of borlotti beans
160g purple sprouting broccoli
½ a bunch of rosemary (10g)
2 cloves of garlic
1 lemon
2 large slices of sourdough bread (100g each)
Method
- Turn the grill on to high. Put a large shallow casserole pan on a high heat with1 tablespoon of olive oil. Adding it all to the pan as you go, chop the chicken into 6 equal pieces and halve the pancetta and sausages. Cook for 9 minutes, stirring occasionally, or until golden.
- Tip the tomatoes into the pan, then add the beans, juice and all, and 1 tablespoon of red wine vinegar. Bring to the boil, then trim and add the broccoli, halving any thicker stalks lengthways. Leave to simmer while you make the topping.
- Strip the rosemary into a pestle and mortar and pound with a small pinch of sea salt, then peel and bash in the garlic. Finely grate in the lemon zest, then muddle in half the juice and 2 tablespoons of extra virgin olive oil, and season to perfection. Tear the bread into bite-size chunks and scrunch with the mixture.
- Season the stew to perfection, then scatter the herby dressed bread over the top. Carefully transfer to the grill for 5 minutes, or until golden, bubbling and cooked through, then serve with lemon wedges, for squeezing over.
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