This dish is a little sweet, savory and a little oh so delicious. Easy recipe to prepare and looks so elegant on the plate.
One of my favorite things to use in cooking is pancetta. Like prosciutto it has a little salty bite to it that adds so much flavor to a dish. I like to omit salt in a dish like this one because you’re going to get enough of that salty flavor from the pancetta to compensate for the whole dish.
Serve this Pancetta Wrapped Chicken Thighs with Blackberry Sauce on top of couscous or wild rice and garnish with fresh blackberries and fresh chopped basil.
Pancetta Wrapped Chicken Thighs with Blackberry Sauce
Ingredients
- 2 pounds Chicken Thighs, boneless and skinless
- 1 {3 ounce} package Thinly Sliced Pancetta
- 2 tablespoons Olive Oil
- 2 cups Dry White Wine
- 3 cloves Garlic, minced or grated
- 1/2 cup Blackberry Preserves
- 1 tablespoon Cold Butter
- Kosher Salt and Black Pepper, to season
- Fresh Basil, chopped
- Fresh Blackberries, for garnish
Directions
- Step 1 Preheat your oven to 375 degrees F. If you so choose, pepper your chicken, no need for salt though. Overlap 3 – 4 pancetta slices in a row. Repeat with all the chicken thighs.
- Step 2 Heat 2 tablespoons of olive oil in a medium sized pan over medium heat.
- Step 3 Place wrapped chicken thighs in pan and sear all sides. About 2 minutes per side.
- Step 4 Once all sides are browned. Remove wrapped chicken thighs from the pan and transfer to a baking dish.
- Step 5 Bake the chicken thighs in your preheated oven for 15 minutes until internal temperature reaches 160 degrees F. Remove and tent with foil.
- Step 6 Remove pan from the heat and add the minced garlic. Stir until fragrant, 30 seconds. Add the wine to deglaze the pan. Place pan back on the heat and bring wine to a boil, reduce by half.
- Step 7 Once reduced, stir in jam until completely incorporated and smooth. Bring to a slight simmer until sauce is thickened. This happens quick, about 1 minute. Turn off heat and add the tablespoon of butter. Swirl into the sauce and stir in until completely melted and the sauce looks shiny. Serve the sauce with the pancetta wrapped chicken, fresh blackberries and chopped basil.
This is what you want!
It’s a beautiful thing.
Preheat your oven to 375 degrees F.
If you so choose, pepper your chicken, no need for salt though.
Overlap 3 – 4 pancetta slices in a row.
Place the chicken thigh on one end of the pancetta and roll up the chicken thigh in the pancetta.
Repeat with all the chicken thighs. Rolled up in cute little bundles.
Heat 2 tablespoons of olive oil in a medium sized pan over medium heat.
Place wrapped chicken thighs in pan and sear all sides. About 2 minutes per side.
Cook until golden brown on all sides.
Once all sides are browned. Remove wrapped chicken thighs from the pan and transfer to a baking dish.
Bake the chicken thighs in your preheated oven for 15 minutes until internal temperature reaches 160 degrees F. Remove and tent with foil.
Remove pan from the heat and add the minced garlic. Stir until fragrant, 30 seconds. Add the wine to deglaze the pan. Place pan back on the heat and bring wine to a boil, reduce by half.
Once reduced, stir in jam until completely incorporated and smooth.
Bring to a slight simmer until sauce is thickened. This happens quick, about 1 minute.
Turn off heat and add the tablespoon of butter. Swirl into the sauce and stir in until completely melted and the sauce looks shiny.
Serve the sauce with the pancetta wrapped chicken, fresh blackberries and chopped basil.
Absolutely gorgeous dish!
Savor and Enjoy!
