members recipes

This is my own version of an old favourite (stuffed chicken breast) and used pancetta instead of ham. I chose chicken thighs because they cook well and remain moist, while the pancetta adds a mild flavour to the dish. You can serve them with mashed garlic potatoes, rice or your favourite vegetables .

Ingredients
6 deboned chicken thighs
flour to dredge thighs
6 slices of pancetta
6 sage leaves
Dijon mustard
1/2 cup white wine
1 small carrot, chopped
1 stalk of celery, chopped
1 small onion, chopped
2 cloves of garlic, minced
1 sprig of fresh rosemary (or 1/2 tsp• dried)
1 bay leaf
salt and pepper
toothpicks or twine to secure chicken thighs
olive oil
chicken broth
cream (optional)

Method
Fold out and pound each chicken thigh to even out the thickness. With a knife, spread a very thin layer of Dijon mustard, add a slice of pancetta, 1 sage leave, and salt and pepper to each thigh. Roll each one and secure with a couple of toothpicks or twine.

Dredge each one in flour, shaking off any excess. In a hot pan, add olive oil and brown each thigh until golden, being careful not to crowd the pan or they will steam instead of browning. Once browned, remove them from the pan, add a bit more oil and the vegetables, along with the garlic, rosemary, bay leaf and salt and pepper. When vegetables are soft, deglaze with the white wine and return the chicken thighs and cook for about 10 minutes. Add a laddle of broth at a time to the pan and continue cooking over medium to low heat (adding some broth as necessary throughout the cooking process) for about one hour or until tender and cooked through.

About 5 minutes before removing them from the stove, add some cream if desired.

Remove the thighs onto a serving platter. Place the sauce in a food processor equipped with a blade and blend until smooth. Pour over thighs and serve.

Serves 6.