Pancetta Chicken is an easy roast cut-up chicken with pancetta, garlic, and olives for tons of flavor. Serve with plenty of crusty bread to sop up the delicious pan juices and a crisp green salad.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 4 servings
Ingredients:
- 1 chicken
- 1 1/2 tsp. salt
- 2 Tbsp. olive oil
- 1 head garlic
- 3 thick slices pancetta or bacon, finely chopped
- 1 cup white wine
- 1/2 to 1 cup pitted black olives
Preparation:
- Cut the backbone out of the chicken (save it for chicken broth) and cut the chicken into 10 pieces — 2 drumsticks, 2 thighs, 2 wings, and each breast half cut in half. Put in a baking pan, sprinkle with all over with salt, cover, and chill overnight.
- Heat oven to 450. While oven heats, peel the garlic cloves.
- Drain off any juice that's accumulated in the pan and pat chicken dry. Rub chicken with olive oil. Scatter garlic and pancetta over and around the chicken. Pour wine into the pan Cook until the chicken just starts to brown, about 20 minutes.
- Add black olives to the pan and cook until chicken is cooked through and the skin is well browned, about 30 more minutes.
