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Crispy Pancetta and Chicken with Sage
Ingredients:
- 800g de-boned and skinless chicken thighs
- D'Orsogna Pancetta Sliced (1 per piece of Chicken)
- Sage leaves
- 2 tablespoons of olive oil
- Juice of one lemon
- Salt and Pepper
Method:
Season chicken with salt and pepper to taste.
Place 1 - 2 sage leaves on each thigh and top with D'Orsogna pancetta slices. Heat oil and fry prepared chicken, pancetta side down for 3 minutes. Then turn chicken and cook until golden brown.
Pre-heat oven at 180 degrees
Remove chicken from pan once golden brown and place in a oven proof dish. Cook at 180 degrees in oven for 15 minutes or until chicken is cooked and pancetta is crispy. Add lemon juice to used fry pan and stir in all of the caramelized meat juices, add a dash of water and simmer for a few minutes. Check seasoning, poor sauce over cooked chicken.
Can be garnished with additional fried sage leaves, serves 4 -6 with salad and or potatoes/ polenta/ rice/ pasta/ crusty bread.