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Pancetta Embossed Chicken




Source of Recipe


mamster


List of Ingredients




4 chicken thighs (bone in, skin on)
4 slices of Pancetta, round and thin
1 T olive oil
salt and pepper


Recipe



Place the oil in a large nonstick skillet over medium-high heat.


Add pancetta and cook a few seconds until translucent.


Add chicken skin-side down, placing each thigh directly onto a pancetta slice. Reduce heat to medium.


Sprinkle with salt and pepper. Cook 15 minutes or until bacon and skin are well browned.


Turn chicken and add a bit more pepper. Cook until underside is browned and chicken is cooked through, about 10 minutes. Alternatively turn the chicken, transfer the pan to a 400-degree oven, and bake until cooked through (about 10 minutes, but check around the bone for pinkness and pull it as soon as it's cooked through). If you're using the oven, you may want to transfer the chicken to a foil-lined jelly roll pan so that you can use the skillet to make a pan sauce.


For the pan sauce: pour off most of the chicken fat, deglaze with 1/2 cup white wine, reduce by half, and season with salt and pepper. Off the heat, add a pat of butter and a tablespoon of white wine vinegar. Pool it under the chicken -- you worked hard for that crispy skin, and it would be a shame to spoil it now just because you were feeling saucy.


Serve on hot plates with mashed potatoes or egg noodles and your choice of vegetable.