Shown with roasted sweet potatoes
Ingredients
6 Boneless and skinless chicken thighs
3-4 TBS olive oil (flavored or plain)
Juice from 1/2 lemon
1-2 tsp grated lemon rind
1 tsp. fresh thyme or oregano
or 1 tsp dried Italian seasoning
2 clove of fresh garlic, roughly chopped
1/4 cup small diced Pancetta
salt & pepper
Directions:
Cut any fat off the chicken thighs.
In a small bowl, mix 2 TBS of olive oil, garlic, lemon juice, rind, thyme/oregano, salt & pepper. Place the thighs in a glass dish and pour the marinade over it. Let the chicken marinate for 1 to 2 hours.
Heat a non-stick pan to medium - high. Add about 2 TBS olive oil and then add the Pancetta. Cook for about 5 minutes. Turn the heat to medium. Add the chicken thighs and cook on one side for about 5 minutes till nicely browned. Flip over, cover and saute on the other side till cooked through. Depending on the size - another 5 minutes. Remove any smaller ones as soon as they are cooked through. Serve drizzled with pan juices and pancetta.
Vegetable suggestions: Roasted sweet potatoes and simple stir fried spinach, green beans or broccoli.
Wine suggestions: A pinot noir or a pinot grigio.
