Good morning and welcome to Tasty Tuesdays! For the last few weeks I have featured the remodel of our kitchen, and now I can finally return to cooking! Today’s recipe is another one that is easy to make and chock full of lovely flavors! The translation of the name of this recipe is chicken with pancetta and mustard! Total time in making this recipe is about an hour, and it serves 4. Are you ready to head into the kitchen? OK! Let’s go!
4 chicken thighs and 5 drumsticks, bone in, skin on
1/3 cup of Dijon mustard
1/4 tsp Spanish style paprika
Salt and pepper
4 oz. chopped pancetta
1/2 cup of chopped onion
1 tsp fresh thyme, leaves removed from stems and finely chopped
Extra virgin olive oil (EVOO)
3/4 cup Pinot Grigio
3 TBS heavy cream
Let’s start this out by marinating the chicken. Place the first four ingredients into a zipper bag, and toss to coat the chicken well. As this sits, prepare and measure out the next four ingredients.
In a heavy skillet set to medium heat, add the pancetta. Cook until the pancetta is nicely browned.
Remove the pancetta from the skillet and set aside. Drain off all but 1 TBS of the fat. Then add in the onions and cook until they are lightly browned. Now add in the thyme. Cook until the aroma of the thyme raises up and caresses your nose.
Remove the onion mixture to the bowl with the pancetta.
Next let’s turn our attention to the chicken. Add a bit of the EVOO to the pan, and heat. We are going to cook the chicken in batches. When the oil is hot, add half the chicken to the pan and brown on both sides.
Remove this to a plate, and repeat with the last bit of chicken. Remove this when done.
Slowly add in the wine to your skillet and stir up all the little browned bits.
As this starts to bubble, add back the pancetta and onions and stir.
Then add back the chicken. Cover and cook this for about 20 minutes turning the chicken every so often. Check the chicken to see if it is fully cooked through. If it is not, go another 5 minutes or so and check again. When the chicken is done, remove it from the skillet to a plate and cover with foil.
Now get out that heavy cream, and add it to the pan juices. Stir this up until the sauce is heated through.
Add the chicken back to the pan and stir to coat the chicken with the gravy.
Heat through and serve!
To go along with this dish I prepared a porcini risotto, and I served the remaining Pinot Grigio.
If you try this recipe, please be sure to let me know if you liked it! Thanks for stopping by my kitchen today! Have a terrific Tuesday! Be well…. ^..^