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Pan-Seared then Roasted Mediterranean Chicken


  • 4 chicken thighs, organic preferred, skin-on and bone-in
  • Salt and freshly ground pepper
  • Extra-virgin olive oil
  • 6 tablespoons butter
  • 4 ounces, 1/4 inch cubed thick slab pancetta
  • 1 cup white wine
  • 1 lemon, juiced
  • 4 teaspoons capers
  • 1/4 cup chopped fresh flat-leaf parsley

Mise en Place



  1. Preheat the oven to 425 degrees F.
  2. Put a large skillet over medium-high heat, add 4 tablespoons oil and get the skillet hot.
  3. Season the thighs with salt and place into skillet skin-side down and cook until browned on 1 side, 2 to 3 minutes.
  4. Turn thighs over brown bottom side for another 2 minutes. Note that the skillet juices should be left to use later in recipe.
  5. Place thighs, skin side up, on a parchment paper lined sheet pan and place on the middle rack of oven for 15 minutes.
  6. Turn thighs over, skin side down, and roast for another 15 minutes.
  7. Remove sheet pan from oven. Using an instant read thermometer, check the internal temperature at the thickest part of the thigh (not touching bone) – – looking for a temp of 160 degrees.
  8. Allow thighs to rest.
  9. Bring skillet back up to a medium high temperature, add the pancetta and cook, stirring, to brown.
  10. Remove pancetta, once browned to a paper towel lined plate to drain.
  11. Using a whisk, carefully add the wine, lemon juice, capers and butter to the skillet. Whisk scraping up any bits from skillet and bring to a boil. Add the parsley. Adjust seasoning with salt and pepper to taste.
  12. Serve a thigh on a plate with a ladle of the sauce. Sprinkle bits of pancetta on top of each thigh and serve.

Serve immediately.

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