This easy Jamie Oliver Chicken & Pancetta Party Skewers recipe is perfect for a quick, delicious meal. The skewers are packed with savory chicken, pancetta, and sweet dried fruits, all roasted to golden perfection. Serve with creamy polenta for a hearty, crowd-pleasing dish that’s flexible with ingredients!
Ingredients Needed
Skewers:
- 1 bunch (20g / 0.7 oz) of rosemary
- 3 cloves of garlic
- 3 fresh bay leaves
- Olive oil
- 3 clementines
- 1 tablespoon red wine vinegar
- 1 teaspoon mixed spice
- 400g (14 oz) free-range chicken thighs, skin off, bone out
- 3 slices of higher-welfare pancetta
- 3 higher-welfare pork sausages
- 250g (about 9 oz) chestnut mushrooms
- 1 red onion
- 12 dried apricots
- 12 prunes
Polenta:
- 400g (2 cups / 14 oz) coarse polenta
- 100g (1 cup / 3.5 oz) Parmesan cheese, finely grated
- 100g (7 tbsp / 3.5 oz) unsalted butter
How To Make Chicken & Pancetta Party Skewers
- Preheat the Oven: Preheat your oven to 200°C/400°F/gas 6. Soak 12 wooden skewers or long woody rosemary sprigs in cold water to prevent them from catching in the oven.
- Make the Marinade: Strip the leaves from the bunch of rosemary into a pestle and mortar. Peel and add the garlic, then bash to a paste with the bay leaves and a generous pinch of sea salt. Muddle in 1 tablespoon of olive oil, the clementine juice, a splash of vinegar, and the mixed spice. Transfer to a large bowl.
- Prepare the Ingredients: Halve the chicken thighs and pancetta. Cut the sausages into 1-inch chunks, halve the mushrooms, and peel and quarter the red onion, breaking it into petals. Add to the bowl along with the apricots, prunes, and a pinch of salt and black pepper. Toss well to coat.
- Assemble the Skewers: Divide and thread the ingredients onto the soaked skewers, folding and interlacing the pancetta and chicken. Be careful not to pack them too tightly. Place the skewers on a baking tray.
- Cook the Skewers: Roast in the oven for 30 minutes or until golden and cooked through, turning halfway.
- Make the Polenta: Bring 2 liters (8 cups) of salted water to a boil over medium heat. Gradually add the coarse polenta, whisking constantly to prevent lumps. Simmer gently for 40 minutes, stirring regularly with a wooden spoon. The polenta is ready when it comes easily away from the edge of the pan and is thick in consistency.
- Finish the Polenta: Turn off the heat, finely grate the Parmesan, and stir it into the polenta with the butter. If the polenta thickens too much, add splashes of boiling water to loosen it to your desired consistency. Season to taste with salt and pepper.
- Serve: Transfer the polenta to a serving platter or board, top with the skewers, and serve straight away. Delicious with Hasselback root vegetables.
Recipe Tips
- Soak the skewers: Always soak wooden skewers or rosemary sprigs in water for at least 10 minutes before using them to prevent burning in the oven.
- Don’t pack the ingredients too tightly: Thread the chicken, pancetta, and other ingredients loosely onto the skewers to ensure even cooking and crispiness.
- Check doneness with a thermometer: Use a meat thermometer to make sure the chicken reaches an internal temperature of 75°C/165°F for safety and perfect tenderness.
- Serve immediately: The skewers are best enjoyed straight from the oven while they’re hot and crispy, so have everything ready to serve right away.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover skewers cool to room temperature, then place them in an airtight container. Store in the fridge for up to 2 days.
- Freeze: After cooling, wrap the skewers tightly in plastic wrap and aluminum foil, or store them in an airtight container. Freeze for up to 1 month. To thaw, leave them in the fridge overnight, then reheat thoroughly before serving.
- Reheat: Preheat your oven to 180°C/350°F. Place the skewers on a baking tray and cover them loosely with foil. Heat for 10-15 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 skewer (approximately 100g)
- Calories: 275
- Total Fat: 17.4g
- Saturated Fat: 8.3g
- Total Carbohydrate: 16.2g
- Dietary Fiber: 2.8g
- Sugars: 9.8g
- Protein: 14.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Leftover Turkey Curry
- Jamie Oliver Barbecue Burgers
- Jamie Oliver Stuffed Chicken Skewers
- Jamie Oliver Piccalilli, Pork & Apple Pies
Jamie Oliver Chicken & Pancetta Party Skewers
Description
This easy Jamie Oliver Chicken & Pancetta Party Skewers recipe is perfect for a quick, delicious meal. The skewers are packed with savory chicken, pancetta, and sweet dried fruits, all roasted to golden perfection. Serve with creamy polenta for a hearty, crowd-pleasing dish that’s flexible with ingredients!
Ingredients
Skewers:
Polenta:
Instructions
- Preheat the Oven: Preheat your oven to 200°C/400°F/gas 6. Soak 12 wooden skewers or long woody rosemary sprigs in cold water to prevent them from catching in the oven.
- Make the Marinade: Strip the leaves from the bunch of rosemary into a pestle and mortar. Peel and add the garlic, then bash to a paste with the bay leaves and a generous pinch of sea salt. Muddle in 1 tablespoon of olive oil, the clementine juice, a splash of vinegar, and the mixed spice. Transfer to a large bowl.
- Prepare the Ingredients: Halve the chicken thighs and pancetta. Cut the sausages into 1-inch chunks, halve the mushrooms, and peel and quarter the red onion, breaking it into petals. Add to the bowl along with the apricots, prunes, and a pinch of salt and black pepper. Toss well to coat.
- Assemble the Skewers: Divide and thread the ingredients onto the soaked skewers, folding and interlacing the pancetta and chicken. Be careful not to pack them too tightly. Place the skewers on a baking tray.
- Cook the Skewers: Roast in the oven for 30 minutes or until golden and cooked through, turning halfway.
- Make the Polenta: Bring 2 liters (8 cups) of salted water to a boil over medium heat. Gradually add the coarse polenta, whisking constantly to prevent lumps. Simmer gently for 40 minutes, stirring regularly with a wooden spoon. The polenta is ready when it comes easily away from the edge of the pan and is thick in consistency.
- Finish the Polenta: Turn off the heat, finely grate the Parmesan, and stir it into the polenta with the butter. If the polenta thickens too much, add splashes of boiling water to loosen it to your desired consistency. Season to taste with salt and pepper.
- Serve: Transfer the polenta to a serving platter or board, top with the skewers, and serve straight away. Delicious with Hasselback root vegetables.
Notes
- Soak the skewers: Always soak wooden skewers or rosemary sprigs in water for at least 10 minutes before using them to prevent burning in the oven.
- Don’t pack the ingredients too tightly: Thread the chicken, pancetta, and other ingredients loosely onto the skewers to ensure even cooking and crispiness.
- Check doneness with a thermometer: Use a meat thermometer to make sure the chicken reaches an internal temperature of 75°C/165°F for safety and perfect tenderness.
- Serve immediately: The skewers are best enjoyed straight from the oven while they’re hot and crispy, so have everything ready to serve right away.
Jamie Oliver Chicken & Pancetta Party Skewers