Chicken Thigh Wpancetta Recipes

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PAN FRIED CHICKEN THIGHS WITH PANCETTA CREAM OVER CONFIT POTATOES



Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes image

Provided by Brad Sorenson

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 23

2 cups vegetable oil
4 boneless chicken thighs, pounded flat
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
2 cups panko
1/2 teaspoon dried oregano
1/4 teaspoon paprika
4 eggs, lightly beaten
6 ounces pancetta, diced small
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
3 cups heavy cream
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped sage leaves
Confit Potatoes, recipe follows
1 pound fingerling potatoes, sliced into 1/4-inch disks
6 cloves garlic
2 sprigs rosemary
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, enough to cover 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.

SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA



Sheet-Pan Chicken With Jammy Tomatoes and Pancetta image

In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.

Provided by Melissa Clark

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt, plus more as needed
9 whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon sweet or smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar (optional)
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
2 ounces diced pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs, for serving
Freshly ground black pepper

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.

ROAST CHICKEN WITH PANCETTA AND OLIVES



Roast Chicken with Pancetta and Olives image

Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.

Provided by Toni Oltranti

Categories     Chicken     Garlic     Olive     Roast     Dinner     Bacon     White Wine     Family Reunion     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks' note, below)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped thyme
1 tablespoon chopped rosemary
1 tablespoon fine sea salt
1/2 to 1 teaspoon hot red-pepper flakes
10 garlic cloves, peeled
2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces
1 cup dry white wine
24 oil-cured black olives

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
  • Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.

CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR



Chicken With Pancetta And Balsamic Vinegar image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
2 ounces pancetta
1 chicken, cut into serving pieces, or 4 chicken legs, cut in two (or 8 thighs)
Salt and pepper
8 whole garlic cloves, peeled
3/4 cup white wine or water
2 tablespoons balsamic vinegar
Minced parsley, optional

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.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 373 milligrams, Sugar 2 grams, TransFat 0 grams

SKILLET CHICKEN WITH TOMATOES, PANCETTA AND MOZZARELLA



Skillet Chicken With Tomatoes, Pancetta and Mozzarella image

With a topping of tomato sauce and fresh mozzarella, it's no wonder that I always think of this easy skillet dish as "pizza chicken." It's a tangy, milky, gooey, lovable meal that's somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.

Provided by Melissa Clark

Categories     one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 1/2 pounds bone-in chicken pieces (or use a 3 1/2 pound chicken cut into 8 pieces)
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon extra-virgin olive oil
5 ounces pancetta, diced
3 garlic cloves, thinly sliced
2 anchovy fillets
1/4 teaspoon red pepper flakes
1 (28-ounce) can whole plum tomatoes
1 large basil sprig, plus more chopped basil for serving
8 ounces bocconcini, halved (or use mozzarella cut into 3/4-inch pieces)

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.

Nutrition Facts : @context http, Calories 1246, UnsaturatedFat 53 grams, Carbohydrate 11 grams, Fat 91 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 30 grams, Sodium 1618 milligrams, Sugar 6 grams, TransFat 0 grams

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