Pancetta Lemon-Garlic Chicken Thighs with ‘Rice Pilaf’

Spanish chorizo and Mexican chorizo are totally different, but each have their place and bring their own flavor (and I’m sorry Friends, soyrizo does not count. It, too, has its place, but not here). I know you are asking why I am talking about chorizo. It’s because this recipe originally called for Spanish chorizo. I wasn’t worried, I had bought it before. I could even picture exactly where I had seen it in the store (deli section, by the way). So of course, feeling all chorizo full of myself, I waited until the last minute. I know that you know what comes next. No Chorizo!! Imagine the sound from The Shining and the knife going through the shower curtain. I can’t even try to duplicate it here. But that is what I heard through my head. What to do, what go do. Oh, look! Pancetta! It will give me the salt I need and the fat. I’ll be missing the spice, but I can work around that. This is the result.  PS – I got to use my rice cooker again!  Swoon!

Ingredients:

4 Tbs butter
1/4 cup cut spaghetti (such as Barilla)
1 cup rice
3 cups chicken stock
Salt and pepper to taste
2 Tbs olive oil
4 oz chopped pancetta (I buy the little prechopped package in the deli section)
8 Chicken thighs (I used boneless skinless, it what I had on hand)
4 small onions, quartered
2 small lemons sliced about 1/2″ thick
6 cloves garlic, minced
2 tsp sweet paprika
1/2 cup dry white wine
1/2 cup chopped flat-leaf parsley

Preparation:

For Rice:  In rice cooker melt 3 Tbs butter.  Add spaghetti and toast for 3 minutes.  Stir in rice to coat.  Add 2 cups chicken stock, stir to combine.  Cover and let it do its t hing.

For chicken: In a large deep skillet with a tight-fitting lid, heat 1 Tbs olive oil over medium-high heat.  Add pancetta and cook, turning, until browned.  Using a slotted spoon, transfer to paper-towel lined plate.  Season chicken with salt and pepper.  Cook over medium-high heat turning once, until browned (about 15 minutes).  Transfer to a plate.  Add remaining 1 Tbs olive oil to skillet.  Add onions, season with salt and pepper and cook, tossing frequently, for 2 minutes.  Add the lemons, garlic, and paprika.  Cook, stirring frequently, for 2  minutes.  Add wine and cook, scraping up browned bits from the pan.  Stir in remaining 1 cup chicken stock.  Return chick and pancetta to skillet, cover and lower heat and simmer for about 5  minutes.

Transfer solid ingredients to platter.  Reduce sauce for a minute over high heat, then stir in the remaining 1 Tbs butter and parsley.  Serve chicken over rice pilaf, pour sauce over both.

Wine Pairing Suggestions:

Blanc de Blancs
Chenin Blanc
Pinot Gris/ Pinot Grigio
Riesling
Sauvignon Blanc

Serves 6 large portions
Total time: 45 minutes

 

 

Chicken

*Derived from 30 Minute Meals


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