Creamy Chicken Thighs With Pancetta & Mushrooms
I have a passion for poultry. It is not often you will come across passion and poultry used in one sentence, but I must admit that I am quite enamored with chicken for some strange reason. Of course, it is only chicken that I have an addiction to, not all poultry, but unfortunately, “A Passion For Chicken” does not quite roll off the tongue the way “A Passion For Poultry” does.
I could eat chicken twice a day for months (if not years) and never get bored, much to my husband’s dismay. Oh, he likes chicken, do not get me wrong, but he just has not acquired the same love for the tender bird that I have. This creates a quandary each day when deciding what to prepare for dinner, but I do compromise, and I attempt to vary our meals with other types of protein and try to limit my chicken fix to just once or twice a week.
Some folks may find it strange that I raise chickens as pets, but I still enjoy eating poultry, but I would never eat my own birds! I could easily give up red meat, but I enjoy seafood and poultry too much ever to give up either. I find chicken lends itself to so many different dishes, and although I prefer chicken thighs at this point over chicken breasts, the options for preparing chicken are limitless.
This dish is very satisfying and paired with mashed potatoes, and perhaps sautéed greens would be elegant enough to serve for guests or for family celebrations. You could use button mushrooms in place of the Baby Bella, and even chicken breasts in place of the thighs. Just ensure that the breasts are thoroughly cooked through.
Buon Appetito!
Deborah Mele
Creamy Chicken Thighs With Pancetta & Mushrooms
A tasty, creamy chicken dish that is elegant enough to serve to guests.
Ingredients
- 4 Ounces Diced Pancetta
- 4 Large Boneless, Skinless Chicken Thighs
- 1 Teaspoon Dried Oregano
- Salt & Pepper To Taste
- 1 Small Onion, Finely Diced
- 4 Garlic Cloves, Minced
- 8 Ounces Fresh Baby Bella Mushrooms, Sliced
- 3/4 Cup Chicken Broth
- 2/3 Cup Heavy Cream
- 1/3 Cup Chopped Fresh Parsley
Instructions
- In a heavy skillet, fry the pancetta until golden brown, about 4 to 5 minutes over medium high heat.
- Use a slotted spoon to remove the pancetta, reserving the fat in the pan.
Season the thighs well with salt, pepper, and oregano, then add the thighs to the skillet with the pancetta fat. - Cook the chicken for about 6 minutes each side, or until cooked through.
- Remove the chicken from the skillet, and add the onion to the pan.
- Cook until translucent, about 2 minutes, then add the garlic and mushrooms.
- Cook for 5 minutes until the mushrooms are soft and beginning to brown.
- Add the broth and cook for a couple of minutes.
- Stir in the heavy cream and cook until the cream begins to thicken, about 5 minutes.
- Return the chicken to the skillet, and cook for another 5 minutes or until the chicken is warmed through and the sauce has thickened.
- Remove from the heat, arrange on a platter.
- Top with parsley and pancetta, then serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 499Total Fat: 39gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 203mgSodium: 470mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 33g
