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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven 325°F. | 2. Remove leaves from rosemary and mince. Keep both leaves and stem. | 3. Heat 1 teaspoon olive oil in 12 inch ovensafe skillet over medium heat until oil is shimmering. Add pancetta and cook until just starting to brown, about 2-3 minutes. Add garlic slices and cook, stirring until garlic is golden brown. Do not burn. Remove pancetta and garlic using slotted spoon and keep for later. | 4. In the same pan, increase the heat to medium high and add 2 tsp olive oil and heat until just smoking. Pat chicken dry with paper towel and sprinkle both sides with generous amount of pepper and bit of salt. Add chicken skin side down and cook without moving until nicely browned, about 6-8 minutes. Turn chicken and brown on second side for about 5 minutes longer. Transfer chicken to plate. | 5. Remove all but 2 T fat from pan. Sprinkle flour over fat and cook, stirring for about 1 minute and slowly add wine and chicken broth. Bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits and cook until liquid is slightly reduced, about 3 minutes. | 6. Stir in cloves, rosemary stem, sage, bay leaves, red pepper flakes and reserved pancetta-garlic mixture. Nestle chicken into liquid skin side up. Skin should be above the surface of liquid to keep it crisp at all times and bake, uncovered, until meat offers no resistance when poked with fork, about 1 hour. Check chicken after 15 minutes in the oven; broth should be barely bubbling and if bubbling too much, reduce oven temperature to 300 degrees F. | 7. Using tongs, transfer chicken to serving platter and tent with foil to keep warm. Remove and discard rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to about 1 1/2 to 1 1/4 C, about 2 to 4 minutes. Turn off heat and stir in rosemary leaves, lemon juice and butter. Taste for salt and pepper. Pour sauce around chicken and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
pancetta	2	ounces	cut	50.4333	0.0	11.22	0.2833
garlic clove	4		sliced	50.4333	0.0	11.22	0.2833
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
salt pepper				50.4333	0.0	11.22	0.2833
flour	2	teaspoons		24.095	5.2752	0.3917	0.0935
white wine	2	cups		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
clove	4			23.016	5.5045	0.5015	1.092
rosemary	1	sprig		-	-	-	-
sage	1/2 - 3/4	teaspoon	dried	-	-	-	-
bay leaf	2			-	-	-	-
red pepper flake	1/4 - 1/2	teaspoon		50.4333	0.0	11.22	0.2833
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.