Mustard and Tarragon Roast Chicken with Corn and Pancetta Fregola

Preheat oven to 425 degrees F.

Lay out chicken in a single layer in a baking dish. Drizzle with 3 tablespoons olive oil and rub to coat. Generously sprinkle salt and pepper on chicken on both sides.

In a small bowl combine 6 tablespoons chopped tarragon, mustard, and honey. Smear mixture over the top sides of all four chicken breasts. Place pan in oven and bake for about 25 minutes until cooked through.

Meanwhile, bring a medium pot of water to a boil. Salt water and add fregola. Cook for about 10 minutes until just under done and a little chewy. Drain fregola and rinse with cold water to stop cooking.

Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add chopped pancetta and sweat for about five minutes. Add chicken broth, corn, a bit of salt and pepper. Let simmer for a few minutes until corn is cooked. Add fregola back to corn mixture and cook for a couple of minutes to reheat fregola. Remove from heat and stir in 1 tablespoon tarragon and Parmesan cheese. Serve chicken while still hot with a large scoop of fregola.