Braised Chicken Thighs, Pancetta and Sherry

Ready to Serve

  When you have 4 boneless chicken thighs and some Iowa Pancetta, thanks Sue, and not a recipe that was really what you wanted, this is the result. I took two recipes one from the internet and one from a Fine Cooking magazine and came up with my own variation on braised chicken thighs. 

  Chicken thighs hold up better to braising than breasts and are usually cheaper to buy. Also, the dark meat goes well with the Sherry and Pancetta, onion mix.

  This took very little time and the result was very good. So here is my recipe for chicken thighs braised in Sherry.

Before sauce has cooked down

Braised Chicken Thighs with Pancetta and Sherry

4 boneless, skinless chicken thighs

2 ounces of Pancetta (or bacon) chopped

¼ of a medium onion diced or two diced shallots

½ cup chicken broth

¼   cup Sherry (or all chicken broth)

  In a medium skillet or size to hold your chicken, heat a small amount of oil. When hot add the diced Pancetta and saute till brown and crisp. Remove to paper towel to drain while you saute the onions till limp and browned. 

  If necessary add a little oil and lightly flour chicken thighs and brown on both sides. If they start to unroll let them and lay them out flat to cook faster. When brown remove from pan and deglaze with the chicken broth. Add everything back to pan, cover and simmer for 25 to 30 minutes adding more broth if needed. Add the Sherry if  using and cook another 5 minutes or until sauce is thickened.

  Serve with the sauce from the pan on top of each thigh. Good with rice or noodles.