scott
Ingredients
- 2 tbsp olive oil
- 4-5 chicken thighs, Boneless (skin and bone onis awesome too)
- 1 onion, finely chopped
- 100g pancetta, cubed
- 2 cloves garlic, finely chopped
- 1 tbsp fresh thyme leaves
- 250ml white wine
- 300ml chicken stock
- 200ml double cream
- 1 tsp Dijon mustard
- 20g butter
- 30g Parmesan
- Salt and pepper
The Build
1. Heat the oil in a large pan over medium-high heat. Season the chicken on both sides and place into the pan. Cook for 8-10 minutes or until golden. Remove and set to one side.
2. Drain off all but 1 tablespoon of oil and toss the onion and pancetta into the pan. Reduce the heat to medium and mix well. Cook, occasionally stirring, for 4-5 minutes to get some color on everything. Add the garlic, thyme, and a good pinch of salt and
pepper. Mix well. Cook, occasionally stirring, for 30 seconds until fragrant.
3. Pour the wine into the pan and mix well. Cook, occasionally stirring, for 4-5 minutes or until the alcohol has evaporated.
4. Return the chicken to the pan and add the stock. It should cover the chicken by half. Cover, reduce the heat to low and cook for 30-35 minutes or until the chicken is cooked through and tender.
5. Meanwhile, prepare the pasta of your choice according to the package directions.
6. Remove the chicken from the pan and turn the heat up so the sauce is bubbling. Cook for 5-6 minutes to reduce by two-thirds. Add the mustard and cream and mix well. Return the chicken to the pan and serve immediately over the pasta.
