You’ll Need
For the Chicken
2 large chicken breasts
100g pancetta, diced
2 medium leeks, finely sliced
1 tbsp extra virgin olive oil
2 cloves garlic, finely sliced
Sea salt
Freshly cracked black pepper
For the Champagne-Style Sauce
150ml dry sparkling wine or dry white wine
150ml double cream
100ml chicken stock
1 tsp Dijon mustard
30g grated Parmesan
1 tbsp fresh chives, finely chopped
1 tsp fresh thyme leaves
To Serve
Buttered baby potatoes
Tenderstem broccoli
Optional but Dangerous
Crispy shallots
Parmesan shavings
Buttered asparagus
Truffle oil drizzle
Method
Preheat your air fryer to 190°C.
Season the chicken breasts generously with sea salt and freshly cracked black pepper.
Place the chicken into the air fryer basket and cook for 16–18 minutes, turning halfway through, until cooked through and the internal temperature reaches 75°C.
Remove the chicken and allow it to rest for 5 minutes.
Meanwhile, add the pancetta, leeks, garlic and olive oil to a foil tray or oven-safe dish.
Air fry at 190°C for 6–8 minutes, stirring halfway through, until the pancetta is lightly crisp and the leeks are soft and sweet.
Pour in the sparkling wine, chicken stock and double cream.
Stir in the Dijon mustard, thyme and Parmesan.
Return to the air fryer and cook at 180°C for 6–8 minutes, stirring once, until the sauce has reduced slightly and become smooth and silky.
Stir through the chopped chives just before serving.
Slice the rested chicken and arrange over buttered baby potatoes.
Spoon the creamy leek and pancetta sauce generously over the chicken and serve immediately with Tenderstem broccoli.