Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes

Name: Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Southern
Ingredients: 4 boneless chicken thighs, pounded flat; 4 eggs, lightly beaten; 454 grams fingerling potatoes, sliced into 1/4-inch disks; 473 milliliters all-purpose flour; 2 sprigs fresh thyme; 2 cloves garlic, thinly sliced; 6 cloves garlic; 710 milliliters heavy cream; 2 servings Kosher salt and freshly ground black pepper; 2 servings Extra-virgin olive oil, enough to cover potatoes; 1 teaspoons dried oregano; 170 grams pancetta, diced small; 473 milliliters panko; 0 teaspoons paprika; 2 sprigs rosemary; 2 Tbsps finely chopped sage leaves; 2 shallots, thinly sliced; 473 milliliters vegetable oil

Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes might be just the Southern recipe you are searching for. This recipe serves 2. One portion of this dish contains about 93g of protein, 253g of fat, and a total of 3431 calories. If you have rosemary, flour, garlic, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Chicken: Season the chicken with salt and pepper, to taste. Season the flour and the panko with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

All Purpose Flour

Panko

Add the oregano and paprika to the panko and mix to combine.

Ingredients you will need

Oregano

Paprika

Panko

Put the flour, panko and eggs in separate bowls. Dip the chicken first in flour to coat, then in the eggs.

Ingredients you will need

Whole Chicken

All Purpose Flour

Panko

Egg

Dip

Equipment you will use

Bowl

Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.

Ingredients you will need

Panko

Egg

In a deep saute pan, heat the vegetable oil over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Put the chicken thighs in the hot oil and cook on first side until golden brown, then turn on the other side. Cook until the internal temperature of the chicken registers 165 degrees F on an instant-read thermometer, about 5 to 6 minutes per side.

Ingredients you will need

Chicken Thighs

Whole Chicken

Cooking Oil

Equipment you will use

Kitchen Thermometer

Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.

Ingredients you will need

Whole Chicken

Salt

Cooking Oil

Equipment you will use

Paper Towels

Cream sauce: In a saucepot over medium heat, add the pancetta and render until some of the fat is released.

Ingredients you will need

Cream Sauce

Pancetta

Equipment you will use

Pot

Add the shallots and garlic and cook until translucent, about 2 minutes.

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Shallot

Garlic

Stir in the heavy cream and let simmer until reduced by half. Season with salt and pepper, to taste and stir in the chopped sage.

Ingredients you will need

Salt And Pepper

Heavy Cream

Sage

To serve: Divide the potatoes between 2 plates and top each with 2 chicken thighs. Spoon some of the cream sauce over the top and serve.

Ingredients you will need

Chicken Thighs

Cream Sauce

Potato

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Potato

Rosemary

Garlic

Thyme

Equipment you will use

Oven

Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes. Using a slotted spoon, remove the potatoes from the oil and put in a bowl.

Ingredients you will need

Olive Oil

Potato

Cooking Oil

Equipment you will use

Slotted Spoon

Bowl

Oven

Equipment

Ingredients

Servings:

boneless chicken thighs, pounded flat 4

eggs, lightly beaten 454grams

fingerling potatoes, sliced into 1/4-inch disks 473milliliters

all-purpose flour 2sprigs

fresh thyme 2cloves

garlic, thinly sliced 6cloves

garlic 710milliliters

heavy cream 2servings

Kosher salt and freshly ground black pepper 2servings

Extra-virgin olive oil, enough to cover potatoes 1teaspoons

dried oregano 170grams

pancetta, diced small 473milliliters

panko 0teaspoons

paprika 2sprigs

rosemary 2Tbsps

finely chopped sage leaves 2

shallots, thinly sliced 473milliliters

vegetable oil

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try J.J. Prum Graacher Himmelreich Spatlese Riesling. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 56 dollars per bottle.