Chicken with Pancetta

Happy new year 2022! First post of the year is for this recipe, for which I also made a video (link below). Very delicious, 10/10, would make again for sure with the modifications I mentioned in the video about longer pan cooking time and oven temp. Thus, I am writing below for how I plan to cook it next time. Your cooking time may vary depending on size of chicken thighs you use. Recipe for the potatoes in next post (or you can just click here :))

Link to original recipe: https://www.food.com/recipe/chicken-with-pancetta-and-balsamic-vinegar-426858

Link to my YouTube video of preparation: https://youtu.be/wHH6WMGtdCw

Ingredients:

~1 T. olive oil

4 oz. diced pancetta

6 bone-in, skin-on chicken thighs, seasoned with salt and pepper

8 cloves of garlic, peeled and halved

2/3 c. Chardonnay

2 T. balsamic vinegar

chopped Italian parsley, for garnish

Directions:

1. In a large skillet, heat the olive oil over medium to medium high heat. Add pancetta and cook, stirring, for around 1-2 minutes. 

2. Add the seasoned chicken to the pan, skin side down. Cook for 5 minutes, then turn chicken and cook for 5 more minutes. Lower the heat to medium, nestle in the garlic, and continue cooking for additional 15-20 minutes. Meanwhile, heat the oven to 425°F. 

3. Transfer chicken, pancetta, and garlic to a baking dish and leave behind 2 T. of the rendered fat in the skillet. Transfer the baking dish to the oven.

4. Raise the heat to medium high, then add the wine to the pan. As it reduces, stir occasionally, scraping bottom of pan as you do so. Cook until reduced to barely covering bottom of pan.

5. Turn off the heat and stir in the balsamic vinegar. Check on the chicken and remove from oven once it reaches internal temperature of at least 175°F and juices run clear.

6. Garnish chicken thighs with the chopped parsley and serve with the sauce drizzled over them. Enjoy!