Rosemary Chicken
- 2 8 oz boneless chicken breast, skin on
- 2 thin slices of fresh lemon, cut into a half moon
- 2 1 inch sprigs of fresh rosemary, stemmed and chopped
- 2 tbs. regular olive oil or canola oil
- 4 oz. pancetta, diced
- 1/2 c. of dry white wine
- 1/2 c. chicken stock
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tsp. unsalted butter
Preheat oven to highest setting (450-500 degrees). Loosen the skin of the chicken, being careful not to tear the skin. Rub half the rosemary under the skin onto the flesh and then insert the
lemon slice.
Sprinkle generously with salt and pepper. Set aside at room temperature.
Pour the oil into a 8-inch oven proof saute pan over medium heat. When oil begins to lightly smoke, place the chicken, skin side down. Let cook undisturbed for
approximately three to four minutes. When evenly golden, turn the breast over and add the pancetta. Stir the pancetta occasionally, and let cook until browned. Drain the excess fat, and place this pan (with the chicken
and pancetta) in the oven for approximately eight minutes.
Remove pan from oven. Remove the chicken from pan and keep warm while you finish the sauce. Place pan with the pancetta on burner over highest heat. Immediately add the wine and let reduce by half. Add the chicken stock and reduce by half again. Add the remaining rosemary, add salt or pepper to taste, then turn off the heat. Stir in the butter, pour the sauce over and around the chicken to serve.
This goes well with simple roasted garlic mashed potatoes and some sautéed spinach with shallot.
A poached egg on top of the spinach would be a nice touch.