Chargrilled tarragon chicken and crisp pancetta recipe
 Creamy tarragon chicken is complimented by earthy beetroot and crispy pancetta and croûtons. 150g/5½oz mini chicken fillets1 tbsp olive oil1 tbsp chopped fresh tarragonsalt and freshly ground black pepper1 tbsp Dijon mustard75ml/3fl oz chicken stock75ml/3fl oz double cream 150g/5½oz mini chicken fillets 1 tbsp olive oil 1 tbsp chopped fresh tarragon salt and freshly ground black pepper 1 tbsp Dijon mustard 75ml/3fl oz chicken stock 75ml/3fl oz double cream ½ packet of cooked beetroot, rinsed, drained and chopped2 tbsp demerara sugar1 tsp balsamic vinegar1 tbsp olive oil ½ packet of cooked beetroot, rinsed, drained and chopped 2 tbsp demerara sugar 1 tsp balsamic vinegar 1 tbsp olive oil 75g/3oz pancetta, fried until crisp100g/3½oz ready-made croûtonssalt and freshly ground black pepper 75g/3oz pancetta, fried until crisp 100g/3½oz ready-made croûtons salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.For the chicken, place the chicken fillets, olive oil and tarragon into a bowl and mix together. Season with salt and freshly ground black pepper.Heat a griddle pan over a high heat, until smoking, then grill the chicken for three minutes on each side.Add the mustard and chicken stock, stir and reduce by half.Add the cream and reduce, until thick, then with season with salt and freshly ground black pepper.For the beetroot and bacon, place the beetroot into a bowl with the sugar and balsamic vinegar, then season with salt and freshly ground black pepper.Heat the olive oil in an ovenproof frying pan over a medium heat and add the beetroot mixture. Fry for two minutes, then place into the oven for five minutes.To serve, place the chicken onto a serving plate and pour over the sauce. Garnish with the crisp pancetta and croutons. Serve the beetroot in a serving bowl to the side. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the chicken, place the chicken fillets, olive oil and tarragon into a bowl and mix together. Season with salt and freshly ground black pepper. For the chicken, place the chicken fillets, olive oil and tarragon into a bowl and mix together. Season with salt and freshly ground black pepper. Heat a griddle pan over a high heat, until smoking, then grill the chicken for three minutes on each side. Heat a griddle pan over a high heat, until smoking, then grill the chicken for three minutes on each side. Add the mustard and chicken stock, stir and reduce by half. Add the mustard and chicken stock, stir and reduce by half. Add the cream and reduce, until thick, then with season with salt and freshly ground black pepper. Add the cream and reduce, until thick, then with season with salt and freshly ground black pepper. For the beetroot and bacon, place the beetroot into a bowl with the sugar and balsamic vinegar, then season with salt and freshly ground black pepper. For the beetroot and bacon, place the beetroot into a bowl with the sugar and balsamic vinegar, then season with salt and freshly ground black pepper. Heat the olive oil in an ovenproof frying pan over a medium heat and add the beetroot mixture. Fry for two minutes, then place into the oven for five minutes. Heat the olive oil in an ovenproof frying pan over a medium heat and add the beetroot mixture. Fry for two minutes, then place into the oven for five minutes. To serve, place the chicken onto a serving plate and pour over the sauce. Garnish with the crisp pancetta and croutons. Serve the beetroot in a serving bowl to the side. To serve, place the chicken onto a serving plate and pour over the sauce. Garnish with the crisp pancetta and croutons. Serve the beetroot in a serving bowl to the side.