Equipment
Ingredients
Main
- 15 ml olive oil
- 55 g pancetta
- 1 chicken
- 2 g salt, to taste
- 1 g black pepper, to taste
- 8 garlic, peeled
- 180 ml white wine
- 30 ml balsamic vinegar
- 5 g parsley, minced
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Heat the olive oil in a large skillet over medium-high heat.
Add the pancetta to the skillet and cook for 1 minute, stirring occasionally, until it begins to brown.
Place the chicken pieces in the skillet skin-side down and lower the heat to medium.
Season the chicken with salt and pepper.
Scatter the peeled garlic cloves into the spaces between the chicken pieces.
Brown the chicken for 10 to 15 minutes, turning occasionally, until the exterior is colored and the meat is nearly cooked.
Move the chicken to a plate and place it in the 200°C (400°F) oven to finish cooking.
Drain the rendered fat from the skillet, leaving approximately 30ml (2 tablespoons) in the pan.
Increase the heat to high and pour in the white wine or water.
Scrape the bottom of the skillet to release browned bits and simmer until the liquid reduces to a thick, glossy sauce.
Stir the balsamic vinegar into the reduced sauce.
Spoon the sauce, pancetta, and garlic over the chicken and garnish with parsley before serving.
Chef's Notes
- Using a dry white wine like Pinot Grigio or Sauvignon Blanc will yield the best flavor profile for the reduction.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture of the balsamic glaze may change upon thawing.
Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
