chicken with pancetta, swiss chard and pine nuts
pollo alla pancetta, erbette e pinoli
TOTAL TIME: 1 hour, 15 minutes
MAKES: 4 servings
Boneless chicken thighs are as easy to work with as chicken breast but have a deeper flavor and pose less risk of overcooking.
- 8 skinless, boneless chicken thighs
- Freshly ground black pepper
- ½ pound sliced pancetta
- 1 orange
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 1⅓ pounds Swiss chard, roughly chopped
- 2 tablespoons pine nuts
Heat oven to 400°. Season chicken with pepper and wrap with pancetta. Place in a baking dish. Bake until browned, about 20 minutes.
While chicken is baking, cut a 1-inch wide strip of peel from the orange, avoiding the pith, and thinly slice. Set sliced peel aside. Squeeze juice from orange.
Remove chicken from oven. In a large skillet, heat oil over medium heat. Add garlic and cook, stirring, until softened, about 5 minutes. Add chard and orange peel; cook, stirring, until chard is wilted, about 5 minutes. Season with salt.
Transfer chicken to skillet with chard; add orange juice and pine nuts, bring to a gentle simmer over medium-low heat. Cover and cook until chicken is cooked through and flavors have blended, about 10 minutes.
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