MARRY ME CHICKEN (BUT IS IT REALLY??)

Ingredients

• 1.5 lb Chicken Thighs (bone‑in, skin‑on or skinless, trimmed)
• 4 oz Pancetta (cut into small dice)
• 2 Tbsp Unsalted Butter (divided)
• 2 Tbsp Olive Oil (extra‑virgin, divided)
• 1 Small Onion (sliced thin)
• 3 Garlic Cloves (minced)
• 1.5 Tbsp Tomato Paste
• 1 Tbsp Dijon Mustard
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Cream
• 1 tsp Dried Thyme
• 1 tsp Red Pepper Flakes (adjust for heat)
• 0.5 cup Parmesan Cheese (freshly grated)
• 3 oz Sun‑Dried Tomatoes (in oil, halved)
• 2 Tbsp Fresh Basil (chopped)
• to taste Salt
• to taste Black Pepper

Instructions

1. Season the Chicken

   Pat the chicken thighs dry, then season generously with salt and black pepper on all sides.

   Time: PT3M

2. Dredge in Flour (optional)

   If desired, lightly coat each piece in a thin layer of all‑purpose flour; shake off excess.

   Time: PT2M

3. Render Pancetta Fat

   Add the diced pancetta to the cold skillet, then turn the heat to medium. Cook, stirring occasionally, until the pancetta is crisp and its fat has rendered, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium

4. Remove Pancetta

   Using a slotted spoon, transfer the crisp pancetta to a paper‑towel‑lined plate, leaving the rendered fat in the pan.

   Time: PT1M

5. Add Butter and Oil

   Add 1 Tbsp butter and 1 Tbsp olive oil to the pancetta‑infused fat; swirl to combine.

   Time: PT1M

   Temperature: Medium

6. Brown the Chicken

   Place the seasoned chicken pieces in a single layer in the skillet. Cook without moving for 3‑4 minutes until golden‑brown, then flip and brown the other side another 3‑4 minutes. If the pan is crowded, work in two batches.

   Time: PT8M

   Temperature: Medium‑High

7. Set Chicken Aside

   Transfer the browned chicken to a plate and keep warm.

   Time: PT1M

8. Sauté Onion

   Add a little more butter (½ Tbsp) and olive oil (½ Tbsp) if the pan looks dry. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium

9. Add Garlic

   Add the minced garlic and sauté for 30 seconds until fragrant.

   Time: PT0.5M

   Temperature: Medium

10. Build the Sauce Base

    Stir in 1.5 Tbsp tomato paste and 1 Tbsp Dijon mustard; cook 1 minute. Then pour in 1 cup chicken broth, 1 cup heavy cream, 1 tsp dried thyme, and 1 tsp red pepper flakes. Mix well.

    Time: PT2M

    Temperature: Medium

11. Add Cheese and Sun‑Dried Tomatoes

    Stir in 0.5 cup grated Parmesan and the halved 3 oz sun‑dried tomatoes (with a splash of their oil).

    Time: PT1M

    Temperature: Medium

12. Simmer Sauce

    Reduce heat to low and let the sauce simmer gently for 3‑4 minutes, allowing flavors to meld and the sauce to thicken slightly.

    Time: PT4M

    Temperature: Low

13. Finish with Basil and Pancetta

    Stir in 2 Tbsp chopped fresh basil and the crisp pancetta saved earlier.

    Time: PT1M

    Temperature: Low

14. Return Chicken to Pan

    Nestle the browned chicken pieces back into the sauce. Spoon a little sauce over the top and let heat through for 2‑3 minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C).

    Time: PT3M

    Temperature: Low

15. Serve

    Transfer the chicken and sauce to a serving plate, garnish with extra basil or sun‑dried tomato if desired, and serve hot over rice, pasta, or crusty bread.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

35g

Carbohydrates

8g

Fat

35g

Fiber

1g