Boneless Chicken Thighs with Pancetta

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.