PAN FRIED CHICKEN THIGHS WITH PANCETTA CREAM OVER CONFIT POTATOES
Steps:
- Chicken: Season the chicken with salt and pepper, to taste. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Put the flour, panko and eggs in separate bowls. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.
- In a deep saute pan, heat the vegetable oil over medium heat.
- Put the chicken thighs in the hot oil and cook on first side until golden brown, then turn on the other side. Cook until the internal temperature of the chicken registers 165 degrees F on an instant-read thermometer, about 5 to 6 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.
- Cream sauce: In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the shallots and garlic and cook until translucent, about 2 minutes.
- Stir in the heavy cream and let simmer until reduced by half. Season with salt and pepper, to taste and stir in the chopped sage.
- To serve: Divide the potatoes between 2 plates and top each with 2 chicken thighs. Spoon some of the cream sauce over the top and serve.
- Preheat the oven to 350 degrees F.
- In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes. Using a slotted spoon, remove the potatoes from the oil and put in a bowl.
SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA
In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.
Provided by Melissa Clark
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
- Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
- Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
- Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
- Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.
HOT TODDY
A great evening relaxer when you need something to help relieve that irritating cold.
Provided by SWIZZLESTICKS
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Pour the honey, boiling water, and whiskey into a mug. Spice it with the cloves and cinnamon, and put in the slice of lemon. Let the mixture stand for 5 minutes so the flavors can mingle, then sprinkle with a pinch of nutmeg before serving.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 8.1 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 0.9 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 2.6 mg, Sugar 6.5 g
HOT TODDY CHICKEN WITH PANCETTA AND GARLIC MASHED POTATOES
Tender chicken breasts cooked with whisky, honey & lemon; garnished with crisp pancetta slices & served on a bed of fluffy garlic infused mashed potatoes. A recipe devised for last Winter's evening meal menu - especially for candlelight & cosy fireside dining!! This is especially good all year around however & also works well with bourbon whisky too. Serve with any Winter greens, just lightly steamed & dressed in a little butter with freshly ground black pepper.Sublime!
Provided by French Tart
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the pancetta in a frying pan until crisp; set aside on kitchen paper.
- Season the chicken well with salt & black pepper.Melt half of the butter & oil in a large frying pan - add the lemon zest & the chicken SKIN SIDE DOWN and fry until the skin is crispy & golden, about 5 minutes.Turn over and cook on the other side for about 3 minutes. Drain and place the chicken and the lemon zest on to a plate lined with kitchen paper & set aside.
- Take the frying pan off the heat & add the whisky - return the pan to the heat for about 1 minute. Add the lemon juice, honey & the hot chicken stock. Mix the remaining butter with the flour and gradually whisk in to the whisky sauce in the pan until thickened slightly.
- Return the chicken & lemon zest to the pan & simmer without a lid for about 25 to 30 minutes. Turn the chicken over half way through.
- Meanwhile, cook the potatoes in boiling salted water until very soft. Drain & keeping the potatoes in the pan, add the butter, salt, pepper, garlic & cream to the potatoes inthe pan. Whisk until smooth or mash with a metal potato masher until smooth and there are no lumps remaining. Check seasoning and add more if necessary. Replace lid and keep warm.
- Divide the garlic mash onto 6 warm dinner plates, top with the chicken and then 2 slices of pancetta for each serving. Drizzle over the hot toddy sauce & garnish with fresh parsley. Serve hot with lightly steamed winter greens.
- A dish to satisfy & keep colds at bay!
Nutrition Facts : Calories 645, Fat 39, SaturatedFat 18.8, Cholesterol 155.3, Sodium 381.7, Carbohydrate 28.5, Fiber 2.6, Sugar 7.2, Protein 33.9
ROASTED CHICKEN WITH GARLIC MASHED POTATOES
Steps:
- Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
- Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.
CHICKEN AND GARLIC POTATOES
Originally my father-in-law's invention, this home-style oven entree is one we never tire of. I've made a few improvisations with seasonings to suit the next generation's tastes.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place potatoes and onion in a greased 13-in. x 9-in. baking dish. Top with chicken. Combine the tarragon, sage, salt if desired and pepper; sprinkle over chicken. Cut the top off the garlic bulb (the end that comes to a closed point) so each clove is exposed. , Place cut side up in the baking dish. Drizzle oil over garlic and chicken. Cover and bake at 350° for 60 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft., Transfer chicken to a serving platter and keep warm. Cool garlic for 5 minutes; gently squeeze garlic into a small bowl and lightly mash. Toss garlic with potatoes and onion; arrange around chicken.
Nutrition Facts : Calories 281 calories, Fat 10g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 70mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
LEMON-GARLIC CHICKEN THIGHS AND POTATOES
Traditional Greek dish. Fresh lemons complement the tender, juicy chicken and roasted potatoes.
Provided by Kimberly D. B. Woodward
Categories World Cuisine Recipes European Greek
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl; pour over chicken thighs in another bowl. Cover and marinate in the refrigerator for at least 30 minutes to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Remove chicken from marinade and place in a roasting pan. Add potatoes.
- Bake in the preheated oven for 30 minutes. Turn chicken over and baste with marinade. Bake until chicken is no longer pink at the bone and the juices run clear, about 35 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken and potatoes to a serving platter and sprinkle with lemon zest.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 38.5 g, Cholesterol 63.8 mg, Fat 29.9 g, Fiber 6.9 g, Protein 22.2 g, SaturatedFat 5.7 g, Sodium 360.3 mg, Sugar 1.4 g
OLIVE OIL MASHED POTATOES WITH PANCETTA
Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes., Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over medium heat until crisp. Add garlic; cook for 1 minute longer. Remove from the heat., Drain potatoes and transfer to a large bowl. Mash potatoes with remaining oil. Stir in the parsley, pancetta mixture, salt and pepper.
Nutrition Facts : Calories 206 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 313mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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