MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Skillet Chicken With Tomatoes, Pancetta & Mozzarella
Categories: Poultry, Pork, Vegetables, Cheese, Herbs
Yield: 4 Servings
3 1/2 lb Bone-in chicken pieces
2 ts Kosher salt
1 ts Black pepper
1 tb Extra-virgin olive oil
5 oz Pancetta; diced
3 cl Garlic; thin sliced
2 Anchovy fillets
1/4 ts Red pepper flakes
28 oz Can whole plum tomatoes
1 lg Basil sprig;
More chopped basil; for
- serving
8 oz Bocconcini; halved -OR-
8 oz Mozzarella; in 3/4" pieces
Set oven @ 400 F/205 C.
Pat chicken dry and season with salt and pepper.
In a large oven-proof skillet, warm oil over medium-high
heat. Add pancetta and cook, stirring frequently, until
browned. Use a slotted spoon to transfer pancetta to a
paper-towel-lined plate.
Add chicken to skillet. Sear, turning only occasionally,
until well browned on all sides, about 10 minutes.
Transfer to a large plate. Pour off all but 1 tb oil.
Add garlic, anchovy and red pepper flakes to skillet;
fry 1 minute. Stir in tomatoes and basil. Cook, breaking
up tomatoes with a spatula, until sauce thickens
somewhat, about 10 minutes.
Return chicken to skillet. Transfer skillet to oven and
cook, uncovered, until chicken is no longer pink, about
30 minutes.
Scatter bocconcini or mozzarella pieces over skillet.
Adjust oven temperature to broil. Return skillet to oven
and broil until cheese is melted and bubbling, 2 to 3
minutes (watch carefully to see that it does not burn).
Garnish with pancetta and chopped basil before serving.
Recipe by Melissa Clark
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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