Chicken With Pancetta And Balsamic Vinegar

Mark bittman

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.

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.

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.

extra virgin olive oil, pancetta, chicken thighs, salt and pepper, garlic cloves, white wine, balsamic vinegar, parsley