Chicken with Artichokes & Pancetta
Author: http://www.culinarythymes.com
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 6 chicken thighs
- 6 chicken drumsticks
- 2 Tblsp minced garlic
- ¼ cup dried oregano
- ¼ cup red wine vinegar
- ¾ cup olive oil
- salt & freshly ground black pepper
- 1 lemon, thinly sliced
- 1 (14 oz.) can artichoke hearts, halved
- ½ cup pitted black olives
- 3 bay leaves, crumbled
- 4 oz. pancetta, chopped
- ¼ cup light brown sugar
- ½ cup dry white wine
Instructions
- Place the chicken in a large roasting pan.
- In a small bowl, combine the garlic, oregano, vinegar and olive oil. Season to taste with salt and pepper. Pour over the chicken pieces.
- Add the lemon, artichoke hearts, olives and bay leaves to the pan. Cover with plastic and marinate in the refrigerator overnight.
- Preheat the oven to 350 degrees F.
- Allow the chicken to sit at room temperature for 30 minutes. In a small skillet, saute the pancetta until slightly browned. Add the pancetta to the chicken pan along with any pan juices.
- Sprinkle the sugar over the chicken and pour the wine all over.
- Roast for 1 hour, making sure the chicken is thoroughly cooked. You may cook this dish ahead of time and reheat for service.
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