RECIPE: REC: Roast Chicken with Pancetta and Olives. This is soooo good. I made it again this

[shaun-in-to]

weekend just with legs and it was even better.

I double the fresh herbs. I use 1/2 teaspoon pepper flakes per chicken-equivalent -- just the right amount of heat-buzz in the mouth without overpowering. The pancetta must be thick -- thin deli slices won't work.

The chicken should be snug in the pan. I use a half sheet pan for thighs and drumsticks equivalent to one whole chicken (for 4 servings). That way all those delicious pan juices won't cook away.

http://www.epicurious.com/recipes/food/views/Roast-Chicken-with-Pancetta-and-Olives-351176

 

[joe]

Thanks, Shaun. This sounds wonderful.

 

[suz]

Does the chicken stay crisp with the addition of the wine? it's the way my bf likes it best

 

[shaun-in-to]

Yes, it is crisp (except on the very bottom of course). I cook it longer than the recipe says till

the skin is crisp and the meat is starting to come away from the bone.

 

[suz]

Great, thanks for your reply..perhaps I'll hit it with the broiler

 

[shaun-in-to]

I don't think you'll need to ... but if you do broil, make sure the pancetta doesn't burn. It'll be

nicely crisp at the end of cooking already. (Some of the pancetta fat contributes to the crisping of the chicken skin.)

 

[suz]

Thanks for your warning, I will take heed, looks like Sat nights dinner for bf and his friend.