Chicken With Pancetta And Balsamic Vinegar

5.0(72)

by Mark Bittman

ItalianDinner, Weeknight, Main Course

Servings

4 servings

Total time

45 min

Calories / serving

324 kcal

Ingredients (8)

serves

1 tablespoon extra virgin olive oilextra-virgin-olive-oil
2 ounces pancettapancetta
1 chicken, cut into serving pieces, or 4 chicken legs, cut in two (or 8 thighs)chicken
Salt and peppersalt-and-pepper
8 whole garlic cloves, peeledgarlic
3/4 cup white wine or waterwater
2 tablespoons balsamic vinegarbalsamic-vinegar
Minced parsley, optionalparsley

Instructions (3 steps)

01Heat 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.
02Cook 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.
03Remove 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description—

image (URL only)✓

Rich recipe — supports nutrition-aware planning.