Sunday, June 27, 2010

Pancetta Chicken Recipe

Pancetta ChickenPancetta Chicken

Grilled Pancetta-Wrapped AsparagusGrilled Pancetta-Wrapped Asparagus

A Tuscan recipe that creates flavorful, tender chicken every time. Pancetta is Italian bacon, pork that is cured with salt, pepper and fennel and then dried for several months. It is available in the deli section of most grocery stores and is a key component to this recipe. Regular smoked bacon will not yield the same result as it contains more moisture, grease and fewer flavors than the pancetta. As for the wine, the age old rule stands. If you wouldn’t drink it, don’t cook with it. or easy weekend entertaining. Serves 4-6

* 8 – 10 chicken legs
* 1 T paprika
* 2 tsp kosher salt
* 2 tsp ground black pepper
* 8 – 10 slices pancetta (thinly sliced)
* 3 T extra virgin olive oil
* 2 cloves garlic, minced
* 1 T each fresh sage and rosemary (finely chopped)
* ½ c white wine (chardonnay or pinot grigio)

Preheat oven to 350 F/180 C
Wash chicken and pat dry. Set aside.
Mix paprika, salt and pepper together in a small bowl. Sprinkle seasoning mix over chicken legs, coating evenly. Give the chicken skin a pat with your hand to help the seasonings absorb into the chicken.
Wrap each chicken leg with a slice of pancetta.
Chicken legs in oven safe skillet
Add sage, rosemary and wine to the center of the skillet.
Place skillet (uncovered) in the oven. Cook in the oven for 20 minutes.

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