Food for Soul

The Mediterranean Slow Cooker-Spiced Chicken with Pancetta Italy Pancetta

 Pancetta, Italian unsmoked bacon, combined with garlic, herbs, coarsely ground pepper, and the unusual touch of cloves, gives this rustic chicken dish a unique flavor. Prosciutto or ham may be substituted. Serve the chicken with roasted potatoes.  Serves 4 to 6 •2 ounces pancetta or prosciutto, chopped •6 whole cloves •4 garlic cloves, chopped •3 fresh sage leaves, chopped •1 teaspoon chopped fresh rosemary •4 pounds bone-in chicken breasts, legs, and thighs (legs and thighs skinned if you like) •Salt and freshly ground pepper •¼ cup chicken broth  Spray the insert of a large slow cooker with nonstick cooking spray. Scatter half of the pancetta, 3 of the cloves, and half of the garlic, sage, and rosemary in the cooker. Sprinkle the chicken with salt and pepper to taste. Place the pieces in the slow cooker. Scatter the remaining pancetta, cloves, garlic, sage, and rosemary over the chicken and add 1 teaspoon pepper. Pour in the broth. Cover and cook on low for 4 to 6 hours, or until the chicken is very tender and coming away from the bone. Taste for seasonings. Serve hot.

The Mediterranean Slow Cooker
By Alan Richardson and Michele Scicolone

picture By AtlasComposer

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