Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes

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Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes
Prep
15 min
Cook
15 min
Total
30 min
Servings
2

Method

  1. Season the chicken with salt and pepper to taste.

  2. Season the flour and panko with salt and pepper.

  3. Combine the oregano and paprika with the panko.

  4. Place the flour, panko, and eggs in separate bowls.

  5. Coat the chicken in flour, then dip it in the eggs.

  6. Allow excess egg to drain off and coat the chicken evenly with seasoned panko crumbs.

  7. Heat vegetable oil in a deep saute pan over medium heat.

  8. Place chicken thighs in the hot oil and cook until golden brown on each side.

  9. Use an instant-read thermometer to check that the internal temperature of the chicken reaches 165 degrees F. This should take about 5 to 6 minutes per side.

  10. Remove the chicken from the oil and drain on paper towels. Lightly season with salt while still hot.

  11. In a saucepot over medium heat, render the pancetta until some of the fat is released.

  12. Add shallots and garlic to the pancetta and cook until translucent.

  13. Stir in heavy cream and simmer until reduced by half.

  14. Season the cream sauce with salt and pepper to taste, then stir in chopped sage.

  15. Divide the cooked potatoes between two plates.

  16. Place two chicken thighs on top of each plate of potatoes.

  17. Spoon some of the cream sauce over the chicken thighs.

  18. Preheat the oven to 350 degrees F.

  19. 19

About this recipe

Are you tired of the same old chicken recipes? Looking to add some excitement to your dinner table? Look no further! In this article, we will explore a delicious and mouthwatering dish that will satisfy even the pickiest eaters. Get ready to tantalize your taste buds with our Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes recipe.

A Flavor Explosion

Imagine succulent chicken thighs, perfectly seasoned and pan-fried to perfection, nestled on a bed of creamy pancetta sauce. The crispy skin and juicy meat create a delightful contrast, while the rich and creamy sauce adds a luxurious touch. And let's not forget about the confit potatoes; tender and flavorful, they complete this dish and take it to a whole new level.

The Perfect Harmony

When you take a bite of this dish, you'll experience a symphony of flavors. The savory chicken, the smoky pancetta, and the velvety sauce blend together harmoniously, creating a taste sensation that will leave you wanting more. The confit potatoes, cooked slowly in duck fat, add a unique depth of flavor that elevates this dish to culinary perfection.

Simple Ingredients, Extraordinary Results

One of the best things about this recipe is that it doesn't require a long list of ingredients. With just a few simple items, you can create a masterpiece that will impress your family and friends. And the best part? You probably already have most of these ingredients in your pantry.

Frequently asked questions

Can I use chicken breasts instead of chicken thighs?

While chicken breasts can be used, chicken thighs are recommended for this recipe. Thighs have more flavor and stay moist during cooking, making them the perfect choice for this dish.

Can I substitute the pancetta with bacon?

Yes, you can substitute pancetta with bacon if you don't have pancetta on hand. However, keep in mind that the flavor profile will be slightly different.

Can I use regular potatoes instead of confit potatoes?

Confit potatoes add a unique flavor and texture to this dish. However, if you can't find or make confit potatoes, you can use regular potatoes. Just make sure to season them well and roast them until golden and crispy.

Can I make this dish ahead of time?

While it's best to enjoy this dish fresh, you can prepare some components in advance. The chicken thighs can be seasoned and marinated a few hours ahead. The confit potatoes can also be made in advance and reheated before serving. However, the pancetta cream sauce is best made fresh.

Can I make this dish dairy-free?

Yes, you can make this dish dairy-free by substituting the cream with a non-dairy alternative, such as coconut cream or cashew cream. The result will be slightly different, but still delicious.

What can I serve with this dish?

This dish is already a complete meal on its own, but you can serve it with a side of steamed vegetables or a fresh salad for a well-rounded dinner.

Can I use skinless chicken thighs?

While you can use skinless chicken thighs, keep in mind that the crispy skin adds a lot of flavor and texture to this dish. If you prefer skinless chicken, make sure to season the meat well to compensate for the lack of skin.

Can I use vegetable oil instead of duck fat for the confit potatoes?

Duck fat adds a unique flavor to the confit potatoes, but if you don't have any on hand, you can use vegetable oil instead. Just be aware that the flavor will be slightly different.

In Conclusion

There you have it, a tantalizing recipe for Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes. This dish is a true crowd-pleaser, packed with flavor and guaranteed to impress. So why wait? Gather your ingredients and get ready to embark on a culinary adventure that will leave you craving for more. Bon appétit!

AprilCook, recipe developer and the heart of Chefwiz. More about April

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