Sometimes making dinner feels like an episode of Chopped.
You open the refrigerator and, like the contestants on Chopped, you wonder what you will do with the mystery ingredients. Thankfully I wasn’t faced with any of the crazy ingredients we sometimes see on the show… no wild boar or yak… or gummy candies.
Tonight I had… pancetta, shallots and meyer lemons.
Arugula, red onions and tomatoes
White wine, chicken broth and butter.
Sometimes mystery ingredients come together quite nicely nicely…
Meyer Lemon Chicken with Pancetta and Shallots
2 boneless, skinless chicken thighs
3 tablespoons diced pancetta (used Wegmans pre chopped pancetta)
1 shallot, sliced
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 meyer lemon, seeded and juiced
1/4 cup chicken broth
1/4 cup white wine
Add olive oil to pan over medium heat, add pancetta and cook until crisp. Remove pancetta with slotted spoon, reserving the oil in the pan.
Season chicken thighs with salt and pepper and add to pan. Cook on both sides until nicely browned, about 5 minutes per side. Removed chicken from pan.
Add butter and shallots to the pan and cook until softened.
Add the juice from 1 1/2 meyer lemons, wine and chicken broth to the pan and cook over low heat until liquid has reduced a bit. Add reserved pancetta to the pan.
Pour sauce over chicken.
Make salad using arugula, thinly sliced red onions, tomatoes and your favorite salad dressing.