I am waiting for spring and asparagus, fresh baby peas, and the lighter dishes of the season. But it's still winter, and I am bored with hearty soups and stews.
I was searching for something new to try for dinner and came across this lovely dish in an out-of-print cookbook called the Italian Food for All Seasons.
It uses inexpensive chicken thighs and dresses them up with a bit of pancetta (thinly sliced ham can be substituted).
Involtini di Pollo all Pancetta
6 chicken thighs
1 sprig fresh rosemary (or 1/2 teaspoon dried), finely chopped
1 teaspoon dried sage, crumbled
6 cloves of garlic, finely chopped
6 paper-thin slices of pancetta
2 Tablespoons extra virgin olive oil
salt and pepper to taste
Preheat the oven to 350 degrees. Remove the skin from the thighs. Mix the chopped rosemary, sage, garlic, salt and pepper in a shallow bowl, and roll the thighs in the mixture to coat well.
Roll each thigh in a slice of pancetta. Coat the bottom of a roasting pan with one tablespoon of the oil, arrange the thighs in the pan, and brush them with the rest of the olive oil.
Cook for one hour, turning once halfway through. Remove the chicken from the pan and put on a warm platter. Add a little water to the roasting pan and deglaze the cooking juices over medium heat. Pour over the thighs and serve.
Serve with a simple risotto, green salad, a dish of black olives, sliced oranges and warm crusty bread for a delicious dinner that everyone will enjoy. Add a glass of wine and light some candles and you have a feast to chase the end of winter blues away.
Buon appetito!
6 chicken thighs
1 sprig fresh rosemary (or 1/2 teaspoon dried), finely chopped
1 teaspoon dried sage, crumbled
6 cloves of garlic, finely chopped
6 paper-thin slices of pancetta
2 Tablespoons extra virgin olive oil
salt and pepper to taste
Preheat the oven to 350 degrees. Remove the skin from the thighs. Mix the chopped rosemary, sage, garlic, salt and pepper in a shallow bowl, and roll the thighs in the mixture to coat well.
Roll each thigh in a slice of pancetta. Coat the bottom of a roasting pan with one tablespoon of the oil, arrange the thighs in the pan, and brush them with the rest of the olive oil.
Cook for one hour, turning once halfway through. Remove the chicken from the pan and put on a warm platter. Add a little water to the roasting pan and deglaze the cooking juices over medium heat. Pour over the thighs and serve.
Serve with a simple risotto, green salad, a dish of black olives, sliced oranges and warm crusty bread for a delicious dinner that everyone will enjoy. Add a glass of wine and light some candles and you have a feast to chase the end of winter blues away.
Buon appetito!
