Thursday, November 01, 2012

Just Chicken, Kale and Pancetta

Sometimes less is more. In the case of a quick week night dinner, it's very true. I wanted to cook something using only a few ingredients and I came up with oven-roasted chicken thighs cooked in diced pancetta.
The best part about using chicken thighs, is the richer flavor that I prefer over milder chicken breasts, and they stay moist when cooked. Using pancetta, which is a form of cured bacon that is not smoked, provides lots of flavor, but you have to be careful with it because it can be salty. I suggest either blanching it to remove some of its saltiness, or use it as the only salty ingredient in the dish. After it has cooked in the oven the pan juices become the cooking liquid for the kale, and they absorb all that flavor too. It's a great colorful winter dish that does not require a lot of fuss.

Oven Roasted Chicken Thighs with Kale

Chicken Thighs with Pancetta and Kale

4 organic chicken thighs
1 ounce pancetta, diced
1 bunch Kale, cleaned (I used "Dino")
dash olive oil

1. Preheat oven to 350F
2. In a hot pan place a dash of olive oil in and arrange the chicken skin side down.
3. Cook on top of stove for a minute then place in oven for 30 minutes.
4. Add the diced Pancetta to pan, continue to cook for another 15-20 minutes.
5. Remove from oven and keep chicken warm, add kale to pan.
6. Cook kale with the pancetta on stove top till wilted and tender.
7. Arrange the kale on platter or plates, add chicken.

Note: A starch like roast or mashed potatoes works great with it and I hope you are drinking a glass of good wine while it cooks.

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