Happy Holidays, everyone. Here it is, the last post…of this year. I whipped up this one real quick-well, not so quick but time well-spent, and it came up so fantastic that I can’t resist sharing. It’s an accidental post, if you may. It keeps well in the refrigerator, but I doubt it will come to that. You can make it on the weekend, and serve it for the rest of the week with pasta, rice, couscous etc. You can also make it ahead for the party the next day. How convenient, right? I hope this recipe helps you tremendously during this busy holiday season.
Now that we get the necessity out of the way, I want to say thank you to each & everyone of you who has ever stopped by this blog. I am so glad my ‘Jackson Pollock’ style captivated you. I am so glad you didn’t mind my off-centre posting schedule. I am glad you found my recipes fun. Most importantly, I am so glad you tolerated my love of rare ingredients. Blogging has been so much fun because all of you were here one time or another. So thank you so much from the bottom of my heart. Until we meet again next year, I wish you the best holidays and the best 2016 to come. May your new year filled with love, happiness and of course, lots of food. xoxo
- 1 lbs. capricci or penne pasta
- 4 lbs. boneless, skinless chicken thigh
- 4 oz. pancetta, diced
- 1 medium onion, diced
- 2 small carrots, peeled & diced
- 2 cloves garlic confit (fresh garlic is OK.)
- 1 teaspoon herbes de provence
- 1 cup dry white wine
- 4 cups chicken broth
- 2 tbsp. freshly squeezed lemon juice
- a handful of fresh spinach
- 2 tbsp. butter (option)
- 4 tbsp. olive oil, more if needed
- Salt & pepper, as needed
- Preheat the oven to 325F.
- Heat a dutch oven over high heat until smoking, add olive oil. Season chicken with salt & pepper and brown each side in the dutch oven. Set aside the chicken.
- Add pancetta, onion, carrot, and salt & pepper; cook until the onion is translucent. Add garlic, herbes de provence, and cook for a minute more. Add wine and cook as long as you need until the liquid reduce to almost dry; stir occasionally. Add chicken broth and lemon juice, then return all chicken pieces to the dutch oven. Bring to simmer over medium heat.
- Cover with lid and cook further in the oven for 45-60 minutes. Lower the oven temperature to 250F., leave the chicken & lemon sauce in the oven for another 30-45 minutes.
- Cook pasta as instruction on the package, drain and coat with butter. When ready to serve, add fresh spinach to the sauce & mix with pasta. (serve 6)
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Thank you so much.