• NYT E-Z Dinner - 01

    From Dave Drum@1:2320/105 to All on Mon Jan 22 16:24:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Skillet Chicken w/Tomatoes, Pancetta & Mozzarella
    Categories: Poultry, Pork, Vegetables, Cheese, Herbs
    Yield: 4 Servings

    3 1/2 lb Bone-in chicken pieces
    2 ts Kosher salt
    1 ts Black pepper
    1 tb Extra-virgin olive oil
    5 oz Pancetta; diced
    3 cl Garlic; thin sliced
    2 Anchovy fillets
    1/4 ts Red pepper flakes
    28 oz Can whole plum tomatoes
    1 lg Basil sprig;
    More chopped basil; for
    - serving
    8 oz Bocconcini; halved
    8 oz Mozzarella;in 3/4" pieces

    Set oven @ 400-|F/205-|C.

    Pat chicken dry and season with salt and pepper.

    In a large oven-proof skillet, warm oil over medium-high
    heat. Add pancetta and cook, stirring frequently, until
    browned. Use a slotted spoon to transfer pancetta to a
    paper-towel-lined plate.

    Add chicken to skillet. Sear, turning only occasionally,
    until well browned on all sides, about 10 minutes.
    Transfer to a large plate. Pour off all but 1 tablespoon

    Add garlic, anchovy and red pepper flakes to skillet;
    fry 1 minute. Stir in tomatoes and basil. Cook, breaking
    up tomatoes with a spatula, until sauce thickens
    somewhat, about 10 minutes.

    Return chicken to skillet. Transfer skillet to oven and
    cook, uncovered, until chicken is no longer pink, about
    30 minutes.

    Scatter bocconcini or mozzarella pieces over skillet.
    Adjust oven temperature to broil. Return skillet to oven
    and broil until cheese is melted and bubbling, 2 to 3
    minutes (watch carefully to see that it does not burn).
    Garnish with pancetta and chopped basil before serving.

    By Melissa Clark

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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