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Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes (Brad Sorenson) Recipe

Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes (Brad Sorenson) Recipe

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Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes (Brad Sorenson)

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Ingredients:

Serving

2 cups vegetable oil
4 boneless chicken thighs, pounded flat
kosher salt and freshly ground black pepper
2 cups all-purpose flour
2 cups panko
1/2 tsp dried oregano
1/4 tsp paprika
4 eggs, lightly beaten
6 oz pancetta, diced small
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
3 cups heavy cream
kosher salt and freshly ground black pepper
2 tbsp finely chopped sage leaves
confit potatoes , recipe follows
1 lb fingerling potatoes , sliced into 1/4-inch disks
6 cloves garlic
2 sprigs rosemary
2 sprigs fresh thyme
kosher salt and freshly ground black pepper
extra-virgin olive oil, enough to cover potatoes

Directions:

Chicken:
Season the chicken with salt and pepper, to taste. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Put the flour, panko and eggs in separate bowls. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.
In a deep saute pan, heat the vegetable oil over medium heat.
Put the chicken thighs in the hot oil and cook on first side until golden brown, then turn on the other side. Cook until the internal temperature of the chicken registers 165 degrees F on an instant-read thermometer, about 5 to 6 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.
Cream sauce: In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the shallots and garlic and cook until translucent, about 2 minutes.
Stir in the heavy cream and let simmer until reduced by half. Season with salt and pepper, to taste and stir in the chopped sage.
To serve: Divide the potatoes between 2 plates and top each with 2 chicken thighs. Spoon some of the cream sauce over the top and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Preheat the oven to 350 degrees F.
In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes. Using a slotted spoon, remove the potatoes from the oil and put in a bowl.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3907.52 Kcal (16360 kJ)
Calories from fat	2964.71 Kcal
		% Daily Value*
Total Fat	329.41g	507%
Cholesterol	642mg	214%
Sodium	2401.29mg	100%
Potassium	1094.3mg	23%
Total Carbs	201.07g	67%
Sugars	9g	36%
Dietary Fiber	12.77g	51%
Protein	60.44g	121%
Vitamin C	64.5mg	108%
Iron	9.5mg	53%
Calcium	371.3mg	37%

Amount Per 100 g
Calories	304.26 Kcal (1274 kJ)
Calories from fat	230.84 Kcal
		% Daily Value*
Total Fat	25.65g	507%
Cholesterol	49.99mg	214%
Sodium	186.97mg	100%
Potassium	85.21mg	23%
Total Carbs	15.66g	67%
Sugars	0.7g	36%
Dietary Fiber	0.99g	51%
Protein	4.71g	121%
Vitamin C	5mg	108%
Iron	0.7mg	53%
Calcium	28.9mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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