Pancetta-Wrapped Chicken

Recipes
January 07, 2011

This recipe for Pancetta-Wrapped Chicken, "stolen" from Chef Scott Conant of Alto Restaurant, is straightforward, yet wonderfully full of flavor when combined with a side of seasonal vegetables.

This recipe for Pancetta-Wrapped Chicken, "stolen" from Chef Scott Conant of Alto Restaurant, is straightforward, yet wonderfully full of flavor when combined with a side of seasonal vegetables.

For those whose mouths water at the smell of bacon, how about trying some Italian bacon, pancetta (pronounced pan-cheh'-tuh). Pancetta is cured with salt and other spices, usually not smoked and differs from American and English bacon (which is taken from the sides and belly of the pig) in that it is taken only from the belly. The many regions of Italy all produce their own types of this Italian bacon. So, if you have easy access to different varieties of pancetta, feel free to experiment with the combination of flavors.

Alto Restaurant 
520 Madison Ave. 
New York, New York 10022 
212 308 1099 

Pancetta-Wrapped Chicken is served at Alto Restaurant for $24. 
This recipe makes 2 restaurant servings.

Pancetta-Wrapped Chicken Ingredients: 
8 to 10 thin and very cold pancetta slices 
4 to 5 boneless and skinless chicken thighs (or substitute 4 boned and skinned whole chicken legs) 
1 Tbsp chopped fresh thyme 
1/2 tsp sweet paprika 
1 Tbsp olive oil 
Kosher salt and freshly ground black pepper

Steal This Recipe® step-by-step Instructions: 
Preheat the oven to 350 degrees Fahrenheit 
For each piece of chicken, lay 2 to 3 slices of pancetta, slightly overlapping, on a sheet of wax paper or a cutting board. 
Lay the chicken piece on the pancetta, and season it with a little of the thyme, paprika, and salt and pepper to taste. 
Wrap the chicken completely with pancetta - secure with some butcher twine or toothpicks, if necessary. 
Heat a large, ovenproof sauté pan over medium-high heat. 
Coat the bottom of the pan with olive oil and sear the pancetta-wrapped chicken lightly on all sides, in batches. 
Finish the chicken in the oven, 25 to 30 minutes. 
Check the chicken by pricking the thigh and seeing if the juices that result run clear, if the juice runs clear then they are ready.

Serve with a side of green vegetables, such as leeks, peas, asparagus or baby artichoke, but accompaniments can vary based on personal preference or seasonality.


Pancetta-Wrapped Chicken Nutritional Information by menucalc.com 
Calculated for a serving size of 1 
Recipe yields 2 servings Nutrient Name Amount per Serving % Daily Value 
Calories 490 N/A 
Calories from Fat 300 N/A 
Total Fat 34 g 52% 
Saturated Fat 12 g 60% 
Trans Fat 0 g 
Cholesterol 190 mg 63% 
Sodium 1180 mg 49% 
Total Carbohydrates < 1 g 0% 
Dietary Fiber 0 g 0% 
Sugars 0 g 
Protein 43 g 
Vitamin A 10% 
Vitamin C 4% 
Calcium 2% 
Iron 10%

Nutritional information for the recipe provided by menucalc.com. This nutritional analysis also assumes usage of 9 slices of pancetta, 5 chicken thighs, and no salt or pepper added.