"Big" dinner #2, part 3: Pan-Roasted Carrots with Leeks, Pancetta, and Thyme

When I announced what I would be making for this "big" dinner, the reaction for this part was met with skepticism by all.  Despite everyone's lack of confidence about it, I went ahead as planned--it sounded delicious to me, dang it!  And everyone (except me) was surprised at how yummy it turned out to be :)  I only used half the suggested amount of carrots and leeks and barely had enough room for them in the pan--would need a bigger skillet in order to accommodate the full amount.

Link to original recipe:
http://www.finecooking.com/recipes/pan-roasted-carrots-leeks-pancetta-thyme.aspx

Ingredients:

5 very thin slices of mild pancetta
2 1/2 T. unsalted butter
1 1/2 tsp. olive oil
1/2 lb. leeks (light green and white parts only), cut in quarters
1/2 lb. carrots, cut in similar length to leeks and quartered
kosher salt
1/3 c. plus 2 T. Sauvignon Blanc (I used Barefoot brand)
1 1/4 c. chicken broth
1 tsp. chopped fresh thyme
1/2 tsp. ground coriander

Instructions:

1. Preheat oven to 425°F.

2. In a large ovenproof skillet, cook the pancetta for 5 minutes over medium-low heat (turn once) and then transfer to a paper towel lined plate.

3. Increase heat to medium and add 1 1/2 T. of the butter plus the olive oil.  When the butter has melted, arrange the carrots and leeks in a single layer in the pan.  Season with 1/2 tsp. salt and cook undisturbed for 5 minutes.

4. Turn vegetables and add 1/3 c. of wine.  Cook for 3 minutes.

5. Add the chicken broth, 1/2 tsp. thyme, and coriander.  Remove from heat and place in oven.

6. Bake for 30 minutes.

7. Transfer vegetables to a platter or serving dish.  Put skillet over medium-high heat and add the remaining 2 T. wine.  Cook for 1 minute, stirring to scrape any browned bits from bottom of pan.

8. Remove skillet from heat and add the remaining 1 T. of butter and 1/2 tsp. thyme.  Stir to melt the butter.

9. Pour the sauce over the vegetables, crumble the pancetta over top, and serve.  Enjoy!