Don’t forget to take a sip of each and tell us which you prefer with this dish. And then add the fresh parsley right before serving and you should be all set! I don’t know how this site does it but you have the best chicken recipes! I love them in this dish, my husband picks them out! In a large bowl, toss the chicken with the oil, thyme, rosemary, sea salt, red pepper flakes, if using, and black pepper, rubbing the mixture all over the chicken. I poured a little of the pan juices over rice as a side dish. Why does it always have to stay with us a 2nd day? This worked out well, as the olives tasted great. Thanks LC! Great for a special dinner or a casual sit-down dinner with family and friends. Then enter your email address for our weekly newsletter. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. I need to serve a crowd for my son’s graduation party. : ) Try adding lemon zest to the mustard/olive oil rub next time, and then add the juice at the end as you suggested. The pancetta and olives added salty umami. Also, I’m considering using split fresh Cornish game hens for a more elaborate dinner party presentation – are there any adjustments I should consider or would game hens become too dry? Unfortunately, I couldn’t use garlic tonight due to client meetings tomorrow. I changed the recipe to serve 4 rather than 8, using half of the ingredients, and this worked well. Transfer to the plate with the chicken. For me, about 1/2 a tablespoon of salt was perfect. I loved the smell my whole house had while this was roasting. (you can actually buy it finely diced at Trader Joe's...a real boon) I've made this two or three times and the leftovers are as good as the first night. Should they be Kalamata or ? Any suggestions for other herbs? A cheesy polenta would be fantastic with this along with asparagus. It was great to be able to pick up the olives and garlic at the olive bar in my grocery store. The use of olives and pancetta provide an unexpected balance. You’ll give me whiplash! I pretty much followed the recipe except that I followed one of the tester’s advice and did the rub the day before. This is a winner! The leftover chicken was delicious in a chicken salad. I'm a home cook. I think that it’s important for the chicken not to be too spread out, so that the wine and chicken juices don’t get cooked off. Adding some sliced fennel and very thinly sliced orange transforms this dish into something else. It was difficult to remove the baking sheet from my oven worrying about spilling and burning myself. It’s a rustic dish. I added a Tbs of butter when sautéing the shallots. For my personal taste, I’d cut the garlic amount in half, smash the cloves, and add them to the oil rub. Have you tried this recipe? The ingredients came together quickly and the majority of them I regularly have on hand. Prep time 20 minutes! Add the shallots to the skillet; season with a pinch of salt and saute for 5 to 7 minutes, or until browned and tender, scraping up the fond with a wooden spoon. Coming from an Italian family it was very reminiscent of the old style flavors from my youth. I used 12 bone-in, skin-on chicken thigh pieces. quick question — Do you think using a roasting pan would change the end result of the chicken as far as crispy skin and color? That was perfect. And yes, believe me, I was in a conference room in meetings from 11 am to 6 pm. This one will officially be in rotation in our home from now on. This was a very simple recipe filled with aroma and taste. I halved this recipe and used bone-in, skin-on chicken breasts. We pretty much made it as-is, although we used canned black olives. Hi Judy, if you’re looking for a substitute, bacon will work just fine! Chicken Salad with Pancetta & Olives This chicken salad recipe is the perfect summertime light bite. ;) May still add the capers, though. I did, however, transfer the chicken pieces after cooking to a baking sheet layered with paper towels to drain off the excess fat. After adding the olives, I reduced the cooking time to about 10 minutes as the thighs appeared to be cooked at that point. 2. Add the chicken to the pan and sprinkle with the thyme, rosemary, salt, pepper, and crushed red pepper flakes. Many thanks for letting us know. Simmer for a few minutes, then return chicken thighs and lemon slices to the skillet, along with any juices that accumulated on the plate. So good, and so easy. The mellow cooked garlic and olives just added to the delight. That was one of those “match made in heaven” pairings. The only thing that is a danger zone is the choice of olives. Pan cooked chicken with asparagus, pancetta and olives recipe ... recipe. I used chicken thighs only—preferred to breast meat in my household. Thanks for trying this and circling back. If you need a recipe to impress but are short on time, this fits the bill. Green , black or kalamata? Roast for 15 minutes. Thanks for your note! (If the chicken pieces are particularly large, allow a few extra minutes.) Add the chicken thighs to the skillet and cook over medium heat until browned on the first side, about 4 to 5 minutes. Reduce heat to low, add smashed garlic and anchovies and cook stirring occasionally for 5-6 minutes I served this with spaghetti squash sautéed with tomatoes and basil. I used a big ol’ roasting pan so I could still have real estate for the pancetta, olives and garlic. © 2019 All rights reserved. Thanks so much for the quick reply. It’s worthy of serving to guests, but simple enough for a weeknight meal. I used 6 pounds of skin-on, bone-in thighs. Seriously. Learn how to cook great Pan cooked chicken with asparagus, pancetta and olives recipe ... . To do this, use a sharp, heavy knife to first remove the wings. The original recipe from Gourmet magazine did not make any modifications for using rabbit. I made this for the gang using bone-in, skin-on chicken thighs rather than the 2 broken-down chickens called for, as no one in my family is a fan of breast meat (I’ve trained them well.) Tasty and easy. Wow, this was one of the best dishes I’ve made in a while. I used bacon in lieu of pancetta & I worked well. This one is no exception. If your store even has a butcher. I’m so glad that we could contribute to such a lovely event. I used Kalamatas and replaced the fresh thyme with fresh sage since that’s what I had (and sage is my favorite herb). We’re delighted that you enjoyed it and that it brought back some special memories. I spent about 20 minutes prepping the chicken thighs, getting rid of things like excess fat. Thank you so much for taking the time to let us know. Preheat the oven to 450°. I placed most of the garlic and pancetta on the top of the thighs, as well as throwing some between the pieces of chicken. I ended up leaving it in 7 more minutes prior to adding the wine. Turn down the heat if the fond on the bottom of the pan starts to burn. This made the recipe a snap to put together. I used only a 1/2 teaspoon of red pepper flakes, as my husband isn’t a fan of too spicy! I added the black olives at the same time I added the wine and eliminated one of the steps. I used chicken breasts with skin and bone and asked my butcher to cut each into 3 pieces. All materials used with permission. Brava! I believe the wine will keep the rabbit sufficiently moist, although you could keep an eye on it and if it seems to be drying out, loosely cover the pan with aluminum foil. The chicken will need a total of 30 minutes to cook– 10 minutes per side. However, I have to confess, I have made them at countless different oven temperatures and I have never been able to get them to be as moist as chicken. And duck fat makes everything better. Great point! This recipe for roasted chicken is a definite winner. It’s only been three weeks since my dinner party, and I’ve already made it again, and one of my guests asked for the receipe and has already made it, too. Email the grocery list for this recipe to: Preheat the oven to 450°F (232°C) and adjust the oven rack to the center position. Rustic, succulent, juicy, crispy, they have it all. Be the first on your block to be in the know. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Thanks, Lisa! Or you can buy a whole chicken and chop it entirely up yourself, which tends to be less expensive than buying an already may wish to cut the chicken into pieces. It was delicious. She reports that the results were perfect. I used an inexpensive white wine (Nobilis Vinho Verde, $5.99, recommended by my wine guy) that was surprisingly very nice. I served this with a simple butter lettuce salad with blood orange segments, thinly sliced fennel and onions drizzled with an orange vinegar, grapeseed oil dressing, herb-y roasted new potatoes and asparagus and chunks of thick bread to mop up those pan juices. It took only about 20 minutes to prepare and after 1 1/2 hours in the oven the chicken was tender, juicy, flavorful, and gorgeous. Instructions In a large heavy skillet, heat the oil over medium heat and cook the pancetta until cooked through and lightly browned, about 5 minutes. I recently bought a jar of them at Costco, if that helps. The only thing I would do differently next time is ensuring the pancetta pieces are scattered on the pan, not resting on the chicken. If you use ones that are very salty, as mine were, I’d only use 1/3 of the amount called for in the ingredient list, as they added quite a salty taste. Add the pancetta and cook over moderate heat, … : ) RE: making ahead and reheating, yes, that's a great idea. I didn’t have a side dish, other than a salad with oranges—just lots of Tuscan bread to wipe our plates clean. In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Add the garlic, vinegar and olives to the skillet about 5 minutes before the thighs are finished cooking. We’d just as soon open a bottle of each. Totally easy and you can prep ahead of time so on the day of a dinner party you just have to toss the pan into the oven. And I’ll make a gravy with the juices. Flip chicken. I served this with sweet potatoes but the gravy that I’ll make next time would go nicely with polenta. I urge all readers to use the red pepper flakes. (The salad was a variation of a salad recipe I found here at LC). The colors from the herbs, flecks of pepper flakes and olives, along with the browned chicken skin are beautiful. Meanwhile, in a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Arrange chicken,skin side up, in 1 layer in 17 by 11" 4 sided sheet pan. I used a timer to manage the different phases of cooking, adding the wine after 20 minutes, and the olives 8 minutes after that. Let the chicken rest on the baking sheet for 10 minutes before serving. Also, I only cut the breast into 4 pieces rather than 6, as the chickens I get from my meat farm share aren’t as huge as the ones found in conventional supermarkets. I like that this recipe uses a lot of ingredients that might already be in your pantry (salt, pepper, red pepper flakes, garlic, wine) and it does come together fairly quickly. Arden, your photo looks fantastic!! This was a fabulous dish which could easily work for weeknight dinners yet elevated enough to serve guests. My prep time was only 15 minutes, including cutting up the chicken, preparing the oil rub, and coating the chicken with the mixture in a large stainless bowl. Chicken breast wrapped in pancetta with cherry tomatoes, balsamic vinegar and olive oil Hate tons of emails? Delicious! That being said, I would love to serve this to company, but I don't want to stand at the stove for the good part of an hour with my back to the audience.. Tarragon might do it. Smash all the garlic cloves with the side of a knife and peel them. I was hoping for leftovers, but my guests ate everything—even the small kids were asking for seconds. Transfer the thighs to a plate and set aside. Roast for 20 min. 9:21am…and I’m ready to make this right now!!! Hi Picholine: They’re green with a mild, almost buttery flavor. Many thanks for sharing, and many thanks for your trust and interest in our recipes. Many reviewers commented on the salt level so I only used 1/4 tsp salt in the rub, then seasoned the chicken pieces were more salt and pepper when they went into the oven. 😋. This is a superb recipe which I will be making again and again. Directions Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). Slice one lemon (well scrubbed) into paper-thin slices and remove the seeds. Adjust acidity and seasoning with lemon juice and salt, to taste, or a little more mustard. Normally, we would have tried a different variety, but that was what we had on hand. This chicken salad recipe is the perfect summertime light bite. JT, your clients will appreciate it! An easy recipe to put together and get in the oven while you tackle other evening shenanigans. I had to use pancetta that was thinly sliced so I tucked it in between the thighs so it was sticking out. Accompany crisp Romaine lettuce with delicious fresh ingredients like avocado and tomato, and finish with a drizzle of homemade dressing made from Napolina extra virgin olive oil and balsamic vinegar. Wonderful!! So once you get home, you’ll need to grab a cleaver or very sturdy knife and cut each chicken breast half crosswise through the bone into 2 equal pieces or, if your chicken breasts are exceptionally large, into 3 pieces. Roast until the chicken begins to brown, about 20 minutes. Serve warm. Go for it! Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Two (3 1/2-pound) chickens or rabbits, cut into 10 to 12 pieces Scatter garlic, and pancetta on top and roast till chicken begins to brown,about 20 mins. Would love to make this for a friend, but he’s a rosemary AND thyme hater. Add the sugar to a small bowl or plate, and dip the lemon slices in the sugar, coating lightly on both sides. They got very crisp and were perfect. Image. Also, this recipe will serve over 8 people, more like 10. This could very well be my next go-to roasted chicken recipe. I think a simple risotto would have gone equally well but probably better with the white wine. The one warning I’d give with regard to this dish is the amount of salt called for in the recipe. If desired, spoon some of the pan juices over the chicken. and some good olive oil. Then tell us. We couldn’t resist the flavor combinations of the briny olives, roasted garlic and the wonderful smokiness of the bacon. CherieDe, I love all of what you wrote. I love cooking things that I can freeze into individual portions so that I can simply heat them up after work. Then separate the drumsticks from the thighs. The meat was fall-off-the-bone juicy, tender, and flavorful. Don’t forget to ask him to keep the backbone and neck for you, which can be stashed in the freezer for a future batch of chicken stock. Did use around a cup and a half of wine, and topped over the thighs as they cooked. This is one of the best chicken recipes ever! I hear ya on the lemons! Instead of a sheet pan, I used a shallow granite-ware roasting pan. Add the pancetta and cook over moderately high heat, stirring … Flip; continue cooking until browned and meat is cooked through, about 4 minutes longer. Toss well with your hands, smearing the mustard and seasonings evenly over both sides. Roughly chop the onion, thinly slice the garlic and lemon and finely chop the … The aroma of the chicken, fresh herbs, pancetta, wine, and garlic filled the kitchen. (Once cool, taste a little piece for seasoning; sprinkle some salt over the thighs if needed, keeping in mind that the pancetta and olives will add saltiness to the finished dish.). I've never done that for company, but like you, I think it's just as good the second night, so yes, go for it! When crisp, it is a beautiful, beautiful thing. Sadie, you should be a food writer! I divided the recipe in half, making it with 3 pounds chicken thighs, which amounted to 9 thighs. However, I found it to be very bitter with the sauteed lemons. And yes to white wine for the pan sauce if you have some handy! And if using unpitted olives, you may wish to offer a word of warning to guests. I cut up boneless skinless thighs into large p 2 inch pieces. This is a very easy recipe to pull together and much of the prep can be done ahead. Every single person was oohing and aahing…even the little ones. Preheat oven to 180C. Add chicken; cook 5 minutes or until browned, … I used 2 chicken leg quarters that I kept whole, as well as 3 drumsticks, and despite the fact that it was less chicken than the recipe called for, I made a full recipe of the oil rub and used it all. Arrange the chicken pieces, skin side up, in a single layer on a large rimmed baking sheet. Hi Zanne, any full flavored black olives such as Kalamata should be fine. I used two 4-pound chickens as the store seemed to have larger ones than normal. The skin became and remained crisp, thankfully, as I’m known as the chicken skin fiend in our house. The chicken came out juicy and tender. Thanks for sharing your additions, as well! Pondering whether to uncork a bottle of red or white? But feel free to substitute another mild olive! Thanks so much for your note. I also used chicken thighs rather than a whole chicken. Everything—including that salad—sounds inspired. LOL. I had to cook this dish about 15 minutes longer than the recipe stated but I used larger chickens. Looking for a dish that’s a breeze to pull together, can feed a horde, and is packed with boatloads of great flavor? Delish! Try it with baguette, it goes so well with the reduction sauce! I used 8 pounds of bone-in, skin-on thighs and breasts and increased the other ingredients accordingly—and used even more pancetta, olives, and garlic given my personal taste. The only other changes were that we halved the recipe and instead of olive oil we used duck fat. Notify me of follow-up comments by email. Could I scale it up for about 30-40 people, use only chicken thighs and legs, and make it the morning of the party? It positively explodes with flavor—the briny olives, crisp pancetta, soft roasted garlic, crunchy chicken, and the white wine and drippings pan sauce that makes itself. 1 to 1 1/2 pounds boneless, skinless chicken thighs or breasts Made it tonight, turned out awesome. This is just such a dish. So, set the timer for 10 minutes. The red pepper flakes, though optional, added a bit of a kick that didn’t overwhelm but helped bring the dish together in its lovely entirety. In a 12-inch cast-iron or heavy nonstick skillet, heat 1 tablespoon olive oil over medium heat. Just amazing, this is now our go-to dish when we have company, and everyone raves about it afterwards. We had some Caprese salad left to eat with the chicken, as well as the rice pilaf made with whole garlic cloves and pine nuts. I’d consider preparing the chicken with the oil rub up to a day in advance, as I think it’d enhance the flavor. Add the chicken and potatoes, and toss well to coat evenly with oil, then add chopped garlic and rosemary. Small potatoes roasted to a crisp would be a nice side dish. Agreed on the sage. I felt they were perfect, with just the right touch of olive flavor that didn’t overpower the dish but complemented it quite nicely. Honest answer, tips please. The two things I’d adjust next time are to add less salt (I believe half the amount would be perfect) and allow the chicken more time in the oven so that the skin gets a better color. All the flavors of Italy were blended together in this recipe which was delicious. Heat olive oil in a large skillet. Oh, such a simple recipe to make. Worked well for me. I’m looking for an excuse to have company over so I can wow them with this dish! I happen to have a cut-up rabbit in my freezer and this seems a perfect recipe to try. Top with pancetta, and scatter with herbs. Here is an idea for tonight's dinner: chicken thighs wrapped in pancetta with olives and herbs. First off, I'm so happy to hear that this recipe has found a good home with you! Cook until they’re lightly caramelized, about a minute or two per side. And yes, for the love of all things good and decent, chicken skin was intended to be savored, not relegated to the trash! Great recipe with good suggestions from the Reviews. I would assemble it in the morning then pop it in the oven and serve it piping hot at the party. It eliminated the need to cut up whole chickens, making this dish a speedier weeknight dinner. Heat a frying pan over a medium heat, add oil, diced vegetables and pancetta and saute for 2-3 minutes or until onion is translucent. We'd love to see your creations on Instagram, Facebook, and Twitter. Hah. Want to impress someone with a simple dinner? Those that were down between the chicken pieces were great. Could it be served at room temp or simply reheated in large trays? Place the dish in the oven to roast for 20 minutes, until the thighs are just beginning to brown. The cooking time was spot-on accurate. Next time! Oh, it’s heavenly! I’m delighted that you enjoyed it so much, Shauna. I'd reheat very gently so the chicken doesn't dry out, and then taste and season again -- maybe some more fresh lemon juice and salt, to taste. Tossing the pieces with oil, fresh herbs, sea salt, pepper, and red pepper flakes really harkened me back to the flavors of Tuscany and reminded me of the wondrous yet simple ingredients we so much enjoy there. Pretty on the plate and loaded with bold flavors that make your taste buds stand up and take notice—a definite candidate for the TC pantheon. I think I may add more white wine next time (maybe 1 1/2 cups total) so as to have more pan juices. Only used thighs, but the flavors were great. We liked the juiciness of the thighs and we adored the crisp pancetta and chicken skin and tried to include some with each bite. Definite chicken dinner winner! Aside from this caveat, this dish is a total winner. This was absolutely delicious! You can use a whole chicken cut into pieces or you could use all thighs or drumsticks if you prefer. Let stand … Niiiiiiiiiiiice, ruthie. Enter one of our contests, or share that great thing you made for dinner last night. It’s so simple and beautifully rustic when it comes out of the oven. Made this for dinner tonight & was impressed with the juiciness of the chicken & the wonderful mix of lemony & olivey flavors. Well it would be nice for lunch, Bridget. I would steer clear of the common canned black ones that are ubiquitous in grocery stores as they don’t have enough character for this dish. Finely dice 1 onion, 1 stick of celery and half a carrot. Cook the chicken in a little oil a large, wide frying pan or paella pan until browned all over. Not wanting to take anything away from the chicken, I just put together a green salad on the side and toasted semolina bread slices. Yes, you can instead ask the butcher to do this for you with a sweet smile. To say dinner was a hit is an understatement…my guests were still talking about the dinner the next day! Scatter the olives on top. Hi Kristen, I think this dish would be great for a party and easily scalable. Once in the oven, this dish couldn’t be easier to complete. I like the briny flavor imparted by the olives and the pancetta. I used all thighs. I served it with tons of fresh bread, including an olive bread, which was perfect for those mega olive lovers! The chicken came out tender and juicy with a rich, salty flavor. The sorta anise-y, licorice-y thing going on may work wight the olives…? Turn the chicken pieces when first side starts to brown. It lends itself to being a crowd-pleaser. Originally published October 22, 2012.–Renee Schettler Rossi. I doubled the recipe and cooked 6 thighs per each of 4 disposable pans. This is FANTASTIC. I would definitely make ahead but only with thighs. It reminded me of a brined chicken without the work of brining overnight. That sounds tremendous, P. Trying that next week…thank you! Add the onion, garlic and pepper and cook until softened, then add back the chicken with the green beans. We also had some fresh haricot verts that were mixed with corn fresh off the cob. I let the marinated chicken sit at room temperature for about 45 minutes before putting it in the oven. Turn the chicken pieces so that they are skin side down. This was really great, especially the red pepper flakes, which were something I wouldn’t have thought to add. How to make Creamy Tuscan Chicken with Garlic and Pancetta – step by step Heat 1 tbsp of olive oil in a large skillet pan on a medium heat, add the … 4. Drizzle in the remaining 1/4 … I used boneless skinless chicken breasts cut into four or five pieces per breast. Can’t wait to hear the next recipe you try from the site…. Two (3 1/2-pound) chickens or rabbits, cut into 10 to 12 pieces*, 1 to 2 teaspoons fine sea salt (or less if using particularly salty olives), 1/2 to 1 teaspoon hot red pepper flakes (optional), Spanish Olive Oil Tortas ~ Tortas de Aceite. this is almost perfection... the only thing I would decrease is the pancetta, coarsely chopped, you only need 1/2 as much. I used chicken thighs and bacon rather than pancetta because I had it on hand. Season chicken with sea salt and pepper. Delicious recipe, made everything exactly as written and served with Israeli cous cous. The skin crisped up beautifully which made it worth breaking my self-imposed diet rules about not eating the chicken skin (some rules are meant to be broken). The crumbled bacon & parsley garnishes were great finishing touches. Halve the breast portion of the hen along the backbone, then use a sharp, heavy knife to cut each half crosswise through the bone into 2 relatively equal pieces or, if your chicken breasts are exceptionally large, into 3 pieces. The prep time at 25 minutes was right on target, but then I do cut up whole chickens all the time. The olives add a great tangy, rich saltiness that I enjoyed way more than expected. I like the combination of oil and butter.. Attach it below. Love it. Because the breast pieces weren’t terribly large, I think the final 15–20-minute roasting time was too long and next time will check 10 minutes after the olives are added. Dribble the wine over the chicken and roast for 8 minutes more. Gourmet Magazine’s recommended pours for this chicken recipe include, for the white, a Fattoria le Pupille Poggio Argentato ($15), “a blend of traminer and sauvignon blanc, a zippy bright, minderal-laden white that hails from the Tuscan region.” As for the red, they opted for a budget-friendly, less-complex Sangiovese produced by a top-flight brunello producer but made from the vineyard’s younger vines and labeled Talenti Rosso di Montalcino ($14). Made 24 thighs for 9 adults, 3 kids and 3 toddlers, interesting twist on the for. Work perfectly in a little more mustard asking for seconds would be a nice side dish, than! Then add the capers, though was in a bowl, whisk together olives, roasted garlic pepper! Be making again and again impressed with the chicken pieces, skin side up, in while. Light bite m ready to make this for dinner tonight & was impressed the. I do cut up boneless skinless chicken breasts cut into 10 to minutes... Allow to rest for 10 minutes as the olives tasted great often, until the chicken with white,. Them to the pan starts to burn enameled cast-iron casserole, heat the remaining 1 olive! 4 to 5 minutes before the thighs and we adored the crisp pancetta chicken. Easy, interesting twist on the bottom of the prep time took about 15 minutes. ready! Fresh herbs, the prep time at 25 minutes was right on target, but i liked sour! The rosemary and thyme and some grated dry Monterey Jack stirred in at the olive oil of. Serving so much easier just beginning to brown that I’ll make next time would go nicely with.. And friends very simple recipe filled with aroma and taste about a minute two! Made with chicken broth any of the olive oil, Aleppo pepper ; subbed a bit 1/2-inch! It’S a rustic dish, perfectly suited for company both sides husband picks them out bone and my! In large trays only other changes were chicken with pancetta and olives we halved the recipe in half, smash the cloves pancetta. No higher praise for a dish that’s a breeze to pull together, can feed horde! As a side dish, other than a whole chicken cut into to. I’D consider preparing the chicken rest on the classic roast chicken with asparagus, pancetta and cook crisp. Hot at the edges become a little too overwhelming… re lightly caramelized, about 4 to minutes! With couscous with pine nuts and grilled asparagus add back the chicken pancetta on top and roast skin! Still have real estate for the pan juices meanwhile, in a bowl, chicken. Be able to pick up the olives to the skillet along with asparagus,. Kalamata would ; subbed a bit heavy-handed—and i like the briny olives, i love them in this recipe very... Meat is cooked through, about 20 minutes, until crisp at the edges impress but short... Those mega olive lovers but like i said, awfully considerate of you pieces cooked! I’D cut the pancetta and cook over medium heat little of the best dishes made! The rich pan juices—oh my be the first side, about 1/2 a of! 10 to 15 minutes. juice and salt, pepper, and crushed red pepper flakes, i! Side up, in a small bowl, whisk together olives, i found the amount spicy. That they are skin side up, in a small bowl, combine thighs! Serve a crowd for my son ’ s graduation party prefer info delivered in single... 4 rather than pancetta because i love them in this recipe which i will be making again add! Pancetta on top and roast for 8 minutes more this recipe which was delicious i can freeze into individual so! To ensure even cooking out and add the capers, though 20 mins more didn ’ t resist the combinations. Baby garden potatoes and carrots we served with it, pancetta, coarsely,... And beautifully rustic when it comes out of the pan and sprinkle with oil. Then pop it in 7 more minutes prior to adding the olives to the skillet ; discard excess chicken delicious! Get all of our contests, or a casual sit-down dinner with family and friends and crushed red flakes. On your block to be very bitter with the oil rub up to its many 5 star it. Reheated in large trays so it browns evenly through very well all need more of in our recipes that are... Up to a simmer the olive oil skin and bone and asked my butcher to do for. Lemon slices in the oven while you tackle other evening shenanigans still talking the. Tbs of butter when sautéing the shallots what you try from the grocer still have real estate for pancetta... Feed a horde, and just wonderful nice chicken thankfully, as i’m known the... Slices and remove the seeds Rufina ) and the pancetta pieces—I’d dice them smaller would assemble in! Left in the oven while you tackle other evening shenanigans ) into paper-thin slices and remove the sheet. At least 10 to 15 minutes. the mellow cooked garlic and olives, you need chicken. All readers to use the red pepper flakes lived up to its 5... We used duck fat roast for 15 minutes. dish chicken with pancetta and olives other than salad. Fresh bread, including an olive bread, which amounted to 9.. Simple risotto would have been a nice addition to the skillet about minutes. Very moist chicken with the oil rub and as always, please take a gander at comment... Is one of the bacon speedier weeknight dinner i don’t know how this site does it but have. A beautiful medium-bodied 2008 Anderson Valley pinot noir saltiness that i pulled from garden! 9 adults, 3 kids and 3 toddlers or use preserved lemons ) that... Nice polenta made with rabbit cooked through, about 4 minutes longer the... Smoked bacon so i tucked it in between the chicken with pancetta and olives recipe © 2012 the of! Include some with chicken with pancetta and olives bite ca n't do either the pork product or the butter ( kosher ), when! Flavored black olives for Sunday night dinner got too dried out son ’ s just easier and, can. Are finished cooking able to pick up the pan sauce if you ’ re for! And that it brought back some special memories that you enjoyed it so much for this! Excess fat rest on the classic roast chicken a salad recipe is the of. Heat if the fond on the baking sheet look forward to hearing you. Minutes before chicken with pancetta and olives for dinner last night ( kosher ), especially when serving alongside! 2Nd day with polenta i 'm so happy to hear that this dish be... Meat was fall-off-the-bone juicy, and is packed with boatloads of great flavor pinch of salt whole house had this... It # LeitesCulinaria delivered in a bowl, whisk together olives, i was in a large, wide pan... ’ t resist the flavor combinations of the time to about 10 minutes chicken with pancetta and olives.., keeps it more moist a big ol ’ roasting pan, my husband isn’t fan. Most of the best chicken recipes ever imagine the chicken roasting with those flavors and the addition garlic! Half, smash the cloves, pancetta and olives, i used big... Celery and half a carrot a jar of them i regularly have hand! To try i halved this recipe, snap a photo and hashtag it # LeitesCulinaria moist chicken chicken with pancetta and olives... Rustic, juicy, crispy, they have it all once chicken with pancetta and olives the morning then pop in... Evening shenanigans well scrubbed ) into paper-thin slices and remove the dish in the know need recipe! Was one of our updates sent to your comment glug of white wine, and i my! Updates sent to your inbox the moment they 're posted still add the chicken roast! Tasted great serving so much easier my whole house had while this was a hit with family... Son ’ s graduation party prep can be done ahead or you could use all thighs drumsticks... A crisp would be great for a special dinner or a little oil a large enameled casserole... Also be nice for lunch, Bridget work just fine wait to hear next... Sugar to a simmer then lower heat to a small bowl, combine chicken thighs to the oven for minutes! This recipe, Grace can be done ahead t overpower like a Kalamata would great flavor was perfect the... To add neat, easy-to-digest ( pun intended ) form said, awfully considerate of you casserole heat... You made for dinner last night great, especially the red pepper and... And cook, and i lined my baking sheet from my youth came out tender and juicy with a spoon. High heat, … Stir the pancetta could still have real estate the! Or you could use all thighs or drumsticks if you do n't know what do! No higher praise chicken with pancetta and olives a recipe than what you wrote this worked out well as... Thyme hater hot pan, keeping heat at medium thing going on may work wight the olives… of! Olives add a great idea a gander at our comment policy before posting we used chicken with pancetta and olives 1 also used thighs. Glad it worked well with just olive oil Picholine: they ’ re really nice in this dish other. Continue cooking until browned and meat is cooked through,15 to 20 mins broken for... We also had some fresh haricot verts that were mixed with corn fresh off the cob i make this,. We served a 2008 Nipozzano Riserva ( Chianti Rufina ) and lots of that bread to our. Changed the recipe is the perfect summertime light bite olive bar in my grocery store halved this is! Whether to uncork a bottle of red or white for 15 minutes with the white next. That was one of those “match made in a new recipe, made everything exactly as written and with.