Chicken With Pancetta Cream Sauce Recipes

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.

SPAGHETTI WITH CREAMY PANCETTA SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil in a deep-sided skillet set over medium-high heat. Add the pancetta to the pan and cook until lightly browned. Reduce the heat to medium and stir in the onions; cook until softened. Stir in the peas to heat through, and then add the Parmesan and cream.
• Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Taste a noodle before draining to make sure it's cooked. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the sauce. Stir to coat the pasta in the sauce, adding the reserved pasta water if necessary to thin out the sauce. Taste, and then season with some salt and pepper. Serve the pasta with extra Parmesan.

CHICKEN MARSALA WITH PANCETTA & CREAM

Steps:

• Coat a large skillet lightly with olive oil and set it over medium-high heat.
• Add the pancetta and cook until just crisp and lightly browned.
• Remove with a slotted spoon, leaving the fat in the pan, and set aside.
• Put the flour on a plate.
• Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper.
• Heat the skillet with the pancetta fat over medium high.
• Add more olive oil, if needed, to get about 2 Tbs. fat in the pan.
• When the fat is hot, dredge a cutlet through the flour on both sides.
• Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching.
• Sauté the cutlets, turning once, until browned on both sides; if thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sautéing the rest, adding more oil if necessary.
• Transfer these to the plate as well.
• Pour off the excess fat.
• With the pan over medium-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan.
• Cook until the Marsala is reduced by about a quarter.
• Stir in the cream and boil until you get a nicely thickened sauce. Return the chicken and pancetta to the pan and turn the cutlets over to coat.
• Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.