Tuscan Chicken Skillet
with artichokes / pancetta / garlic bread

Name: Tuscan Chicken Skillet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Onions, red, chopped; 4 oz Pancetta, chopped; 16 Artichoke hearts, frozen or canned, chopped; 4 large Chicken thighs, boneless and skinless; 2 Tbsp Oil, cooking; 2 sprigs Rosemary, fresh; 2 tsp Vinegar, red or white wine; 1 1/2 cups Stock, chicken or vegetable; 1/2 Lemons, juice of; 2 cloves Garlic, chopped; 2 Tbsp Butter; 2 Tbsp Cheese, parmesan, shredded; 1 Tbsp Parsley, any fresh variety, chopped; 2 Sandwich rolls, Italian sub style, halved

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

We pan sear chicken thighs and coat them in a rich, savory pancetta and artichoke pan sauce for an elegant weeknight meal. Garlic bread is the perfect way to soak up the delicious pan sauce.

Ingredients

Metric

Servings:

Tuscan Chicken Skillet:

Onions, red - 1/2 , chopped
Pancetta - 4 oz , chopped
Artichoke hearts, frozen or canned - 16 , chopped
Chicken thighs, boneless and skinless - 4 large
Oil, cooking - 2 Tbsp
Rosemary, fresh - 2 sprigs
Vinegar, red or white wine - 2 tsp
Stock, chicken or vegetable - 1 1/2 cups
Lemons - 1/2 , juice of

Garlic Bread:

Garlic - 2 cloves , chopped
Butter - 2 Tbsp
Cheese, parmesan - 2 Tbsp , shredded
Parsley, any fresh variety - 1 Tbsp , chopped
Sandwich rolls, Italian sub style - 2 , halved

Prep

Onions / Garlic - Prep as directed. (Can be done up to 5 days ahead)
Cheese / Parsley / Pancetta - Prep as directed. (Can be done up to 3 days ahead)
If using frozen artichoke hearts, defrost in microwave; if using canned artichoke hearts, drain and rinse. Roughly chop. (Can be done 1 day ahead)
Chicken - Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Prep garlic bread - Mash garlic with butter, parmesan, and parsley. Slice bread open lengthwise, and top with garlic butter.

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Make

Heat oven to 375F / 191C degrees.
Heat a skillet over medium-high heat and add cooking oil. When oil is hot, sear chicken until golden brown on both sides, 2 to 3 minutes on each side. Remove from skillet and set aside.
Return skillet to heat and reduce to medium heat. Add pancetta and onion. Saute until onion is soft, ~3 minutes. Add vinegar and scrape up any dark bits in the bottom of the pan. Add stock, rosemary and artichoke hearts and bring to a simmer. Return chicken thighs to pan, cover with a lid and simmer until chicken is cooked through, ~8 minutes (internal temperature will be 165F / 74C). Discard rosemary sprigs and squeeze lemon juice over top.
While chicken cooks, place bread, cut-side up onto a sheet pan. Bake until golden, 8 to 10 minutes.
Serve chicken with pan sauce spooned over top and garlic bread on the side. Enjoy!

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