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Week of 11/9/15

Tuscan Chicken Skillet
with artichokes / pancetta / garlic bread

Active: 30 min Total: 40 min
Original GF Paleo Vegetarian
Tuscan Chicken Skillet
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.
Tags
Special Occasion
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
202

Ingredients

Metric
Servings:
4
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

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

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Make

  1. Heat oven to 375F / 191C degrees.
  2. 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.
  3. 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.
  4. While chicken cooks, place bread, cut-side up onto a sheet pan. Bake until golden, 8 to 10 minutes.
  5. Serve chicken with pan sauce spooned over top and garlic bread on the side. Enjoy!

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