I've never done that for company, but like you, I think it's just as good the second night, so yes, go for it! So, set the timer for 10 minutes. Notify me of follow-up comments by email. I sliced them thinly, coated them in sugar, and ensured they were caramelized, but overall still found them to be far too bitter to eat. I used all thighs. Roughly chop the onion, thinly slice the garlic and lemon and finely chop the … Don’t forget to take a sip of each and tell us which you prefer with this dish. Add the chicken to the pan and sprinkle with the thyme, rosemary, salt, pepper, and crushed red pepper flakes. I’d recommend tossing the chicken with the herbs, red pepper flakes (yes, you should use these), and black pepper, then sprinkling each side with a moderate amount of salt when placing it on the rimmed baking sheet. I also think a glug of white wine would have been a nice addition to the chicken stock when deglazing. I don’t know how this site does it but you have the best chicken recipes! I used boneless skinless chicken breasts cut into four or five pieces per breast. Arrange chicken,skin side up, in 1 layer in 17 by 11" 4 sided sheet pan. … The one warning I’d give with regard to this dish is the amount of salt called for in the recipe. I also used chicken thighs rather than a whole chicken. Email the grocery list for this recipe to: Preheat the oven to 450°F (232°C) and adjust the oven rack to the center position. I halved this recipe and used bone-in, skin-on chicken breasts. Could I scale it up for about 30-40 people, use only chicken thighs and legs, and make it the morning of the party? This is just such a dish. This is a very easy recipe to pull together and much of the prep can be done ahead. Serve warm. Pondering whether to uncork a bottle of red or white? Given the use of cured olives and pancetta, I found the amount of salt to be a bit heavy-handed—and I like salt. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). I used a big ol’ roasting pan so I could still have real estate for the pancetta, olives and garlic. The chicken came out juicy and tender. I didn’t have any issue with the pancetta getting too crisp or brown. and some good olive oil. I like the briny flavor imparted by the olives and the pancetta. My prep time was only 15 minutes, including cutting up the chicken, preparing the oil rub, and coating the chicken with the mixture in a large stainless bowl. Many thanks for sharing, and many thanks for your trust and interest in our recipes. Deborah, sounds like serendipity! I love salads. Add chicken stock and water to the skillet; bring to a boil, then lower heat to a simmer. 14yo daughter picked them out. quick question — Do you think using a roasting pan would change the end result of the chicken as far as crispy skin and color? : ) So glad it worked well with just the olive oil. Add white wine and roast anothew 15 min, add olives and continue to roast about 8 mis or until chicken is done to 185degrees. All materials used with permission. For all of us (in the boonies) who don’t have access to a real deli, what type of black olives should be used? I used 2 chicken leg quarters that I kept whole, as well as 3 drumsticks, and despite the fact that it was less chicken than the recipe called for, I made a full recipe of the oil rub and used it all. Made it tonight, turned out awesome. I did, however, transfer the chicken pieces after cooking to a baking sheet layered with paper towels to drain off the excess fat. Totally easy and you can prep ahead of time so on the day of a dinner party you just have to toss the pan into the oven. This is a winner! With a slotted spoon, transfer the pancetta to a paper towel-lined plate. I had to use pancetta that was thinly sliced so I tucked it in between the thighs so it was sticking out. Make this. This dish looks economical and very tasty. That was perfect. The sweetness of the roasted garlic along within the saltiness of the black olives was a perfect accompaniment for the chicken, and with the addition of the wine, it made the chicken very moist. Set timer for last 10 minutes. Well it would be nice for lunch, Bridget. When I was done reading your comment, I felt like ditching our plans for a simple Friday dinner (a creamy pesto and chicken on pasta) for this. It lends itself to being a crowd-pleaser. Wonderful, so glad you liked this! Rather than using 2 chickens, we used just 1. I made this chicken again last night for 8 people and, although I cleaned the chicken and removed fat, there were a lot of pan juices. It eliminated the need to cut up whole chickens, making this dish a speedier weeknight dinner. Hi Zanne, any full flavored black olives such as Kalamata should be fine. I had to cook this dish about 15 minutes longer than the recipe stated but I used larger chickens. Why does it always have to stay with us a 2nd day? this is almost perfection... the only thing I would decrease is the pancetta, coarsely chopped, you only need 1/2 as much. Really, really nice. Also, I only cut the breast into 4 pieces rather than 6, as the chickens I get from my meat farm share aren’t as huge as the ones found in conventional supermarkets. The original recipe from Gourmet magazine did not make any modifications for using rabbit. 4. Add the onion, garlic and pepper and cook until softened, then add back the chicken with the green beans. I believe the wine will keep the rabbit sufficiently moist, although you could keep an eye on it and if it seems to be drying out, loosely cover the pan with aluminum foil. If you use ones that are very salty, as mine were, I’d only use 1/3 of the amount called for in the ingredient list, as they added quite a salty taste. I served this with sweet potatoes but the gravy that I’ll make next time would go nicely with polenta. All the flavors of Italy were blended together in this recipe which was delicious. The skin crisped up beautifully which made it worth breaking my self-imposed diet rules about not eating the chicken skin (some rules are meant to be broken). What an easy and rewarding meal this is! Green , black or kalamata? Finely grate … Love it. Meanwhile, in a large, deep skillet, heat the remaining 1 tablespoon of olive oil. I also enjoyed that the chicken doesn’t need to brine or rest for long which saves you from the responsibility of having to plan dinner 12 or 24 hours in advance. We couldn’t resist the flavor combinations of the briny olives, roasted garlic and the wonderful smokiness of the bacon. The recipe worked incredibly well as the pancetta (or bacon) keeps the chicken moist and … I liked the hearty flavor of the red wine “sauce”, but next time I try this I’ll either make sure I have some white opened or get an early start on dinner by opening a new bottle. I’m so glad that we could contribute to such a lovely event. Grrrrrr. We liked the juiciness of the thighs and we adored the crisp pancetta and chicken skin and tried to include some with each bite. I used salad olives which are already broken up for you. To say dinner was a hit is an understatement…my guests were still talking about the dinner the next day! And duck fat makes everything better. I added the full amount of red pepper flakes and this gave the chicken just a little zing. Maybe lacking something from the original, but if you don't know what you don't know...no complaints. Add the sugar to a small bowl or plate, and dip the lemon slices in the sugar, coating lightly on both sides. It was delicious. Tossing the pieces with oil, fresh herbs, sea salt, pepper, and red pepper flakes really harkened me back to the flavors of Tuscany and reminded me of the wondrous yet simple ingredients we so much enjoy there. And if using unpitted olives, you may wish to offer a word of warning to guests. It’s just easier and, I think, keeps it more moist. Thanks so much for the quick reply. Thanks LC! I’m delighted that you enjoyed it so much, Shauna. Have a picture you'd like to add to your comment? I used an inexpensive white wine (Nobilis Vinho Verde, $5.99, recommended by my wine guy) that was surprisingly very nice. I don’t know, JT, but like I said, awfully considerate of you! I used chicken thighs only—preferred to breast meat in my household. So glad to hear this kristen! Really love capers. I ended up leaving it in 7 more minutes prior to adding the wine. This is one of the best chicken recipes ever! The prep time at 25 minutes was right on target, but then I do cut up whole chickens all the time. Scatter garlic, and pancetta on top and roast till chicken begins to brown,about 20 mins. Pan cooked chicken with asparagus, pancetta and olives recipe ... recipe. I’m thoroughly excited by this chicken! This amount didn’t make the dish too hot but added a nice spicy component. Or you can buy a whole chicken and chop it entirely up yourself, which tends to be less expensive than buying an already may wish to cut the chicken into pieces. Arden, your photo looks fantastic!! Good lord, woman! If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Joey, I can think of no higher praise for a recipe than what you just wrote. Tarragon might do it. I had to cook the chicken a bit longer for the skin to brown (I ended up moving it up a bit in my oven to be closer to the top heat source). Add the shallots to the skillet; season with a pinch of salt and saute for 5 to 7 minutes, or until browned and tender, scraping up the fond with a wooden spoon. Oh, such a simple recipe to make. Definite chicken dinner winner! Wonderful, so glad you liked it Lisa! Set aside. The colors from the herbs, flecks of pepper flakes and olives, along with the browned chicken skin are beautiful. Not wanting to take anything away from the chicken, I just put together a green salad on the side and toasted semolina bread slices. I recently bought a jar of them at Costco, if that helps. This will help to cook... Heat a medium … We served a 2008 Nipozzano Riserva (Chianti Rufina) and lots of that bread to soak up the pan juices. LOL. I think a simple risotto would have gone equally well but probably better with the white wine. I worry sage may be a little too overwhelming…. I will. This dish belongs on a glossy color photo. Thanks. We so appreciate you taking the time to share this with us. Delicious! The red pepper flakes, though optional, added a bit of a kick that didn’t overwhelm but helped bring the dish together in its lovely entirety. Scatter the garlic and pancetta or bacon around the chicken on the baking sheet. Crecipe.com deliver fine selection of quality Pan cooked chicken with asparagus, pancetta and olives recipe ... recipes equipped with ratings, reviews and mixing … Yes, you can instead ask the butcher to do this for you with a sweet smile. Preheat oven to 180C. As written, the recipe yields perfectly cooked and crisp chicken, meltingly sweet garlic cloves, and a delightful pan jus that keeps everything moist and succulent. The sorta anise-y, licorice-y thing going on may work wight the olives…? —EmilyC. But feel free to substitute another mild olive! It was difficult to remove the baking sheet from my oven worrying about spilling and burning myself. It’s worthy of serving to guests, but simple enough for a weeknight meal. I let the marinated chicken sit at room temperature for about 45 minutes before putting it in the oven. Image. Oh, it’s heavenly! Add chicken; cook 5 minutes or until browned, … After adding the olives, I reduced the cooking time to about 10 minutes as the thighs appeared to be cooked at that point. The fragrance of the roasting chicken was wonderful. We’re delighted that you enjoyed it and that it brought back some special memories. Or if you decide to leave it out, I’d sauté the chicken in both olive oil and butter (about a tablespoon of each) for more flavor. Add the pancetta and cook, stirring every so often, until crisp, about 5 to 7 minutes. The pancetta did get a little dark while cooking but there was no burnt flavor so it was fine. This could very well be my next go-to roasted chicken recipe. If you need a recipe to impress but are short on time, this fits the bill. Cook until they’re lightly caramelized, about a minute or two per side. I couldn't find Aleppo pepper; subbed a bit of crushed chili flakes. I poured a little of the pan juices over rice as a side dish. Turn down the heat if the fond on the bottom of the pan starts to burn. The olives add a great tangy, rich saltiness that I enjoyed way more than expected. Add the pancetta and cook over moderate heat, … Scatter the olives on top. Every single person was oohing and aahing…even the little ones. Two (3 1/2-pound) chickens or rabbits, cut into 10 to 12 pieces I noted that this dish can also be made with rabbit. Breaking down the chicken before cooking made serving so much easier. For my personal taste, I’d cut the garlic amount in half, smash the cloves, and add them to the oil rub. Most of the time when you buy a package of bone-in, skin-on chicken, you get 8 pieces. This worked out well, as the olives tasted great. Add the pancetta and cook over moderately high heat, stirring … Add 3/4 teaspoon mustard (stirring well to dissolve) and the olives. The only thing that is a danger zone is the choice of olives. The rosemary and thyme that I pulled from our garden added a lovely herbal note, and the pancetta and olives some salty chewiness. The two things I’d adjust next time are to add less salt (I believe half the amount would be perfect) and allow the chicken more time in the oven so that the skin gets a better color. This recipe for roasted chicken is a definite winner. This is FANTASTIC. I cut up boneless skinless thighs into large p 2 inch pieces. They’re really nice in this dish because they don’t overpower like a kalamata would. Upload a picture of your dish We slathered the bread with the sweet roasted garlic and dunked it in the rich pan juices—oh my! (Once cool, taste a little piece for seasoning; sprinkle some salt over the thighs if needed, keeping in mind that the pancetta and olives will add saltiness to the finished dish.). First off, I'm so happy to hear that this recipe has found a good home with you! Dribble the wine over the chicken and roast for 8 minutes more. And then add the fresh parsley right before serving and you should be all set! Honest answer, tips please. Set timer for another 10 minutes. Arrange the chicken pieces, skin side up, in a single layer on a large rimmed baking sheet. I pretty much followed the recipe except that I followed one of the tester’s advice and did the rub the day before. And a simple salad with arugula, Boston lettuce and shaved pears with a dressing of pear-infused white balsamic (a splurge to be sure!) It positively explodes with flavor—the briny olives, crisp pancetta, soft roasted garlic, crunchy chicken, and the white wine and drippings pan sauce that makes itself. Here is an idea for tonight's dinner: chicken thighs wrapped in pancetta with olives and herbs. I'd reheat very gently so the chicken doesn't dry out, and then taste and season again -- maybe some more fresh lemon juice and salt, to taste. Thanks for your note! Hate tons of emails? There was no need to turn on the broiler to brown the skin – it was a beautiful golden brown by the time the chicken was done! Thanks so much, Steve. Thanks for your note! Great point! The skin was crisp, the meat juicy. We paired this dish with a beautiful medium-bodied 2008 Anderson Valley pinot noir. The chicken will need a total of 30 minutes to cook– 10 minutes per side. This one will officially be in rotation in our home from now on. This is an easy, interesting twist on the classic roast chicken. Would definitely recommend using the red pepper flakes; the little bit of heat is quite nice in the chicken. I added a Tbs of butter when sautéing the shallots. I also tossed in extra olives and garlic because I love them. Since it was as good the second night, would you recommend making ahead and reheating? It tested done at 43 minutes. The mellow cooked garlic and olives just added to the delight. That being said, I would love to serve this to company, but I don't want to stand at the stove for the good part of an hour with my back to the audience.. Try it with baguette, it goes so well with the reduction sauce! If your store even has a butcher. (If the chicken pieces are particularly large, allow a few extra minutes.) We had it with a nice polenta made with chicken broth and thyme and some grated dry Monterey Jack stirred in at the end. Hi Picholine: They’re green with a mild, almost buttery flavor. Just imagine the chicken roasting with those flavors and the addition of garlic cloves, pancetta, white wine, and olives! Scatter the pancetta and garlic cloves on top of and around the chicken. This made the recipe a snap to put together. Let stand … LOL! I divided the recipe in half, making it with 3 pounds chicken thighs, which amounted to 9 thighs. We served this with couscous with pine nuts and grilled asparagus. In all, the prep time took about 15 minutes with the majority of time spent peeling garlic. Remove pancetta to a small bowl using a slotted spoon. This delightful roast chicken really was a hit with our family. I served it with a side dish of couscous but rice and a green salad would also be nice. 1 to 1 1/2 pounds boneless, skinless chicken thighs or breasts and baby garden potatoes and carrots we served with it. Instead of a sheet pan, I used a shallow granite-ware roasting pan. In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Bake for another 20 to 30 minutes or until the chicken pieces are cooked to a beautiful golden brown and the potatoes are crisp. Would love to make this for a friend, but he’s a rosemary AND thyme hater. You’ll give me whiplash! Everything—including that salad—sounds inspired. I used chicken thighs, herbs from my garden, and a cooking wine from the grocer. Cook the chicken in a little oil a large, wide frying pan or paella pan until browned all over. An easy recipe to put together and get in the oven while you tackle other evening shenanigans. This dish is superb! The only change I made was to cut the pancetta a bit smaller—maybe 1/2-inch cubes. I like to serve the chicken over something that soaks up the delicious sauce: couscous, buttered egg noodles, mashed potatoes, or polenta. Go for it! Next time! She reports that the results were perfect. I’m looking for an excuse to have company over so I can wow them with this dish! The meat was fall-off-the-bone juicy, tender, and flavorful. Any suggestions would be helpful. Two birds felt like a lot (even for 8 people), especially when serving it alongside other dishes. Thanks for sharing your additions, as well! Add the chicken pieces to the hot pan, keeping heat at Medium. Unfortunately, I couldn’t use garlic tonight due to client meetings tomorrow. Great recipe with good suggestions from the Reviews. Used bacon and added with the olives. I hear ya on the lemons! Add the chicken and potatoes, and toss well to coat evenly with oil, then add chopped garlic and rosemary. Transfer the thighs to a plate and set aside. Top with pancetta, and scatter with herbs. Wonderful!! Then enter your email address for our weekly newsletter. I made the oil rub the night before, massaged it into the chicken, then marinaded it in a ziploc bag for 24 hours. Flip chicken. I deviated from the recipe by using a light red wine — probably a merlot or pinot noir, whatever was leftover — and I threw in some capers. I made 24 thighs for 9 adults, 3 kids and 3 toddlers. We pretty much made it as-is, although we used canned black olives. Pretty on the plate and loaded with bold flavors that make your taste buds stand up and take notice—a definite candidate for the TC pantheon. This is one of those small effort, huge reward dishes that we all need more of in our lives. If you’re squeamish about cutting up a chicken, you can always ask your butcher to do this for you. Two (3 1/2-pound) chickens or rabbits, cut into 10 to 12 pieces*, 1 to 2 teaspoons fine sea salt (or less if using particularly salty olives), 1/2 to 1 teaspoon hot red pepper flakes (optional), Spanish Olive Oil Tortas ~ Tortas de Aceite. The crumbled bacon & parsley garnishes were great finishing touches. And yes, believe me, I was in a conference room in meetings from 11 am to 6 pm. This was a very simple recipe filled with aroma and taste. It was delicious. Small potatoes roasted to a crisp would be a nice side dish. Delicious meal- tasty and easy to make. Hooray! Rustic, succulent, juicy, crispy, they have it all. (you can actually buy it finely diced at Trader Joe's...a real boon) I've made this two or three times and the leftovers are as good as the first night. Thanks! This is on the menu for this week too! Five stars from all four members of the family, which almost never happens! The chicken came out tender and juicy with a rich, salty flavor. Mary Alice, thank you for taking the time to let us know what a smashing success this dinner was! Halve the breast portion of the hen along the backbone, then use a sharp, heavy knife to cut each half crosswise through the bone into 2 relatively equal pieces or, if your chicken breasts are exceptionally large, into 3 pieces. Roast Chicken with Pancetta and Olives Recipe © 2012 The Editors of Gourmet. Attach it below. For me, about 1/2 a tablespoon of salt was perfect. When crisp, it is a beautiful, beautiful thing. Transfer to the plate with the chicken. Normally, we would have tried a different variety, but that was what we had on hand. Adjust acidity and seasoning with lemon juice and salt, to taste, or a little more mustard. Preheat the oven to 450°. Hi Kristen, I think this dish would be great for a party and easily scalable. I like the combination of oil and butter.. I would steer clear of the common canned black ones that are ubiquitous in grocery stores as they don’t have enough character for this dish. Flip chicken. The aroma of the chicken, fresh herbs, pancetta, wine, and garlic filled the kitchen. This makes the chicken breast pieces closer in size to the thighs and drumsticks to ensure even cooking. And so easy. Should they be Kalamata or ? The ingredients came together quickly and the majority of them I regularly have on hand. Could it be served at room temp or simply reheated in large trays? A LOT of folks are calling it the best chicken recipe they’ve ever made. The only other changes were that we halved the recipe and instead of olive oil we used duck fat. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies. It was great to be able to pick up the olives and garlic at the olive bar in my grocery store. Place the dish in the oven to roast for 20 minutes, until the thighs are just beginning to brown. I served this with a simple butter lettuce salad with blood orange segments, thinly sliced fennel and onions drizzled with an orange vinegar, grapeseed oil dressing, herb-y roasted new potatoes and asparagus and chunks of thick bread to mop up those pan juices. : ) Try adding lemon zest to the mustard/olive oil rub next time, and then add the juice at the end as you suggested. We had a lot of pan juices, which were wonderful spooned over the chicken as well as the rice pilaf that we served alongside it. And yes, for the love of all things good and decent, chicken skin was intended to be savored, not relegated to the trash! Gourmet Magazine’s recommended pours for this chicken recipe include, for the white, a Fattoria le Pupille Poggio Argentato ($15), “a blend of traminer and sauvignon blanc, a zippy bright, minderal-laden white that hails from the Tuscan region.” As for the red, they opted for a budget-friendly, less-complex Sangiovese produced by a top-flight brunello producer but made from the vineyard’s younger vines and labeled Talenti Rosso di Montalcino ($14). Combine chicken in a bowl with chilli flakes, 2 tbsp olive … White wine would have blown those clients away with garlic seemed to more. ’ m ready to make this again, I’ll serve French bread to soak up the pan to! Herbs and spices ) came through very well be my next go-to roasted chicken legs with and... And there wasn ’ t a single bite left in the chicken dip the lemon slices ( or ). Pancetta ( or ham ) and the wonderful mix of lemony & olivey flavors up... Do you prefer info delivered in a single layer on a large cast-iron... 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2020 chicken with pancetta and olives