Aired November 14, 2013
3 starchy potatoes (such as russet), peeled and sliced into 1/4-inch discs
8 boneless, skinless chicken thighs
Salt and pepper
3 tablespoons chopped fresh rosemary
3 cloves garlic, minced
Zest and juice of 1 lemon
16 thin slices pancetta
3 tablespoons EVOO – Extra Virgin Olive Oil, plus more for dressing greens
1/2 cup dry white wine
1 cup veal or chicken stock
4 to 5 cups (4 to 5 big handfuls) arugula or baby arugula leaves
In a medium pot, cover the potatoes with water. Cover pot and bring to a boil over high heat. Remove the lid and cook until the potatoes are tender but not falling apart, 4-5 minutes.
Meanwhile, season the chicken lightly with salt and aggressively with pepper. Combine the rosemary, garlic and 2 teaspoons lemon zest then rub over the chicken. Wrap each chicken thigh with 2 slices of the pancetta.
In a large skillet, heat the EVOO, three turns of the pan, over medium-high. When the oil begins to ripple, add the chicken and brown until crispy, about 3 minutes per side. Add the wine, shaking the pan for 1 minute. Add the stock and reduce the heat to medium. Simmer until the chicken is cooked through, about 8 minutes then remove to a warm plate and cover.
Drain the potatoes then add them to the skillet, turning to coat in the sauce. In a medium bowl, dress the arugula with the lemon juice and EVOO; season. Serve the chicken with the potatoes and salad.
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