Chicken Thigh Wpancetta Recipes

SKILLET CHICKEN WITH TOMATOES, PANCETTA AND MOZZARELLA

Steps:

• Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
• In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
• Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
• Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
• Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
• Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.

CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR

Steps:

• Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
• Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
• Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.

SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA

Steps:

• Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
• Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
• Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
• Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
• Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

PROSCIUTTO WRAPPED ROSEMARY CHICKEN THIGHS

Steps:

• Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat.
• Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
• Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.
• Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally.
• Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.

PAN FRIED CHICKEN THIGHS WITH PANCETTA CREAM OVER CONFIT POTATOES

Steps:

• Chicken: Season the chicken with salt and pepper, to taste. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Put the flour, panko and eggs in separate bowls. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.
• In a deep saute pan, heat the vegetable oil over medium heat.
• Put the chicken thighs in the hot oil and cook on first side until golden brown, then turn on the other side. Cook until the internal temperature of the chicken registers 165 degrees F on an instant-read thermometer, about 5 to 6 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.
• Cream sauce: In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the shallots and garlic and cook until translucent, about 2 minutes.
• Stir in the heavy cream and let simmer until reduced by half. Season with salt and pepper, to taste and stir in the chopped sage.
• To serve: Divide the potatoes between 2 plates and top each with 2 chicken thighs. Spoon some of the cream sauce over the top and serve.
• Preheat the oven to 350 degrees F.
• In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes. Using a slotted spoon, remove the potatoes from the oil and put in a bowl.

AMATRICIANA CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard the seeds if you don't like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken. Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the thyme and roast for 30 mins.
• Stir in the pancetta and roast for 15 mins more, then add the tomatoes and roast for another 15 mins until the tomatoes have softened and the chicken is cooked. Serve straight from the pan and eat with a green salad and some bread, if you like, for mopping up the juices.