Chicken With Pancetta And Balsamic Vinegar
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 2ounces pancetta
- 1chicken, cut into serving pieces, or 4 chicken legs, cut in two (or 8 thighs)
- Salt and pepper
- 8whole garlic cloves, peeled
- ¾cup white wine or water
- 2tablespoons balsamic vinegar
- Minced parsley, optional
Nutritional analysis per serving (4 servings)
324 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 17 grams protein; 381 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Please can you give more details.
1. You wrote put in "Remove to plate and put in oven". First I have never put any of my plates in the oven. Is that safe? Is there a special type of plate? Mine are plastic I can't do that. Could a whole chicken or 8 thigh/legs fit on a single plate? If not a plate then what piece of bakeware should be used?
2. You wrote "put in the oven". For how long?
Thanks.
This was tasty but a couple of notes: finely chop the garlic, put in with the pancetta, when pancetta is cooked and the garlic softened (don't let it burn) remove pancetta and garlic and put aside. After the chicken has been browned and put in oven, put garlic and pancetta back in pan to make sauce. If you let the garlic and pancetta cook with the chicken sauce will be very bitter.
We are going to make this one again. My daughter (who is learning to cook) followed the directions as written and the garlic burned. Next time we'll remove the garlic cloves before adding the chicken, then add them back later in the process. The burnt garlic made the whole dish bitter, so we had to adjust by adding more balsamic, sugar and a little cream.
Pay serious attention to the directions to pour off some of the fat before adding the wine. I didn’t. Giant ball of flames. It was exciting and ultimately caused no harm, but I’d rather not repeat it...
I loved this recipe. Was sorry I only made half the batch. I wasn't sure what to do with the pancetta, so I ended up chopping it first. Put the pancetta and the garlic into the oven along with the chicken and maybe that's why it ended up so delightfully crisp. I forgot to watch the wine reduction, and it reduced to nothing, so I put some water in to be sure I had some sauce. Served over wheatberries with a splash of balsamic. Forgot the parsley, of course. I would have eaten a double serving!
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