Brad Sorenson's Pan Fried Chicken Thighs with Pancetta Cream Sauce

This was a rich and decadent dinner. I used sweet potatoes instead of fingerling potatoes but I simply sliced them about 1/4 inch thick and they worked wonderfully. I also served some rolls alongside to help sop up the additional delicious cream sauce. It was very filling so I think it would be great with a side salad or veggie on the side. To go with the winter theme I made roasted Brussels sprouts.

I used bone-in chicken thighs so my cooking time was slightly longer, about 8 minutes more until I reached the desired temperature. The chicken was so crunchy and the cream sauce was salty and smooth and paired perfectly together. My favorite part of the recipe however…the potatoes! You can make the potatoes on their own as a wonderful side dish in the fall or winter and especially for the holidays!

Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes

Recipe by: Brad Sorenson
Serves: 2

Ingredients

Chicken:

4 boneless chicken thighs, pounded flat
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1 1/2 cups panko
1/2 tsp. dried oregano
1/4 tsp. paprika
2 eggs, lightly beaten
1 1/2 cups vegetable oil

Cream Sauce:

3 ounces pancetta, diced small
1/2 shallot, thinly sliced
2 cloves garlic, thinly sliced
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper
1 Tbsp. finely chopped sage leaves

Directions

1. Start the Confit Potatoes (directions below) now or skip to step 2.

2. Season the chicken with salt and pepper. Put the flour, panko and eggs in separate bowls. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. 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.

3. 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 165ºF 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.

4. In a saucepan 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.

5. 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.

Confit Potatoes:

1/2 to 1 pound fingerling potatoes, sliced into 1/4-inch disks
3 cloves garlic
2 sprigs rosemary
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, enough to cover potatoes

Preheat the oven to 350ºF. 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.