I'm looking for any old excuse these days to use some of our home made pancetta because it is so darn tasty. Last night's dinner was supposed to be chicken paprikash but the siren call coming from the meat drawer interfered with my best intentions.
Simply dredged in flour and cooked with onion, garlic and crispy pancetta in white wine and chicken stock, this concoction will be a fabulous addition to your week night repertoire whether served on noodles, rice or mashed spuds (my favorite).
We had our braised bird thighs with roasted vegetables along with awesome sweet potato gnocchi courtesy of Trader Joe's freezer and the whole thing took less than 45 minutes from start to finish. That's 40 minutes of prep and cooking time and all of 5 minutes to gorf down. What can I say. We don't waste time on trivialities.
Braised Chicken with White Wine and Pancetta (an original from JBug’s Kitchen)
1 tablespoon olive oil
4 ounces pancetta, diced
4 skinless bones chicken thighs (about 1 pound)
Salt and pepper to taste
Flour for dredging
1 large onion, chopped
3 cloves garlic, minced
1/2 teaspoon dried sage, crumbled
1/2 teaspoon dried thyme
2/3 cup white wine
1/2 cup chicken stock
Heat oil in a large sauté pan over medium high until shimmering. Add pancetta, lower heat and cook slowly until golden brown and crisp. Remove from pan leaving drippings. Wash and dry chicken and season with salt and pepper. Dredge in flour shaking off excess then add to sauté pan and cook on both sides until golden brown. Remove from pan and set aside. Add onion to pan, sautéing until soft and transparent. Add garlic, sage and thyme. Cook for 3 minutes, stirring often. Add white wine and chicken stock, scraping any browned bits from bottom of pan. Return chicken and pancetta to pan, cover pan and reduce to a simmer. Cook until chicken is very tender – about 20 minutes. Makes 3 to 4 servings. Download Braised Chicken with White Wine and Pancetta
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