Pancetta Chicken

Josee Di Stasio first published this recipe in her 2004 cookbook A la di Stasio. I have been making it faithfully since then. The only modification I made is using chicken breast instead of thighs but that is only a personal preference.

SERVING SIZE

Serves 6

INGREDIENTS

6 Chicken Breasts

2 teaspoons of crushed fennel seeds

1 tablespoon of Herbes de Provence

2 crushed garlic cloves

Zest of 2 lemons

3 tablespoons of olive oil

1 large onion thinly sliced

4 whole garlic cloves

8 slices of pancetta

1/4 cup of chicken broth

Juice of 1 lemon

PREPARATION

Preheat the oven to 425F.

Using a sharp knife, butterfly each chicken breast so they open up like a book and lay flat.

In a small bowl, mix the fennel, herbes de provence, crushed garlic and the lemon zest with one tablespoon of olive oil.

Divide the mixture on the chicken breast and fold creating a pocket.

In a large Dutch Oven, pour the remaining two tablespoons of olive oil. Place the onion and whole garlic cloves in Dutch Oven and mix to cover with oil. Place chicken on top.

Place two slices on pancetta on each chicken breast and pour chicken broth and lemon juice at bottom of Dutch Oven.

Cook, uncover, for 45 minutes.

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