Easy to prepare, serve from the skillet.
1. Melt butter in a skillet.
2. Add pancetta or turkey bacon, cook about 4 minutes.
3. Put in a bowl and set aside.
4. Add the chicken to the skillet, cook about 5 minutes.
5. Pour off the fat, except 1 Tbs. (15 ml).
6. Turn the chicken over, add the herb(s), lemon wedges, olives, pancetta/bacon, and wine over the top.
7. Clover the skillet with aluminum foil, transfer to the oven and cook 15-20 minutes, or until the chicken is tender and not pink in the middle.
8. Remove from the oven and let it rest 5 more minutes.
9. Sever at the table with rice, pilaf, or potatoes and a mixed salad, plus a vegetable side dish.
Serves 4
Preheat the oven 400℉ (205℃)
2 Tbs. (30 ml) organic butter (almond-dairy free)
1/2 cup (120 ml) each: dry white wine and pancetta or turkey bacon
8 organic or free range chicken thighs
1/3 cup (80 ml) green olives
4 slices organic lemons
2 3-inch (8 cm) chopped rosemary
optional herbs with chicken: sage, thyme, tarragon, and/or parsley
cooke rice, pilaf, or organic potatoes (all three are gluten free)
optional herbs with chicken: sage, thyme, tarragon, and/or parsley
cooke rice, pilaf, or organic potatoes (all three are gluten free)
1. Melt butter in a skillet.
2. Add pancetta or turkey bacon, cook about 4 minutes.
3. Put in a bowl and set aside.
4. Add the chicken to the skillet, cook about 5 minutes.
5. Pour off the fat, except 1 Tbs. (15 ml).
6. Turn the chicken over, add the herb(s), lemon wedges, olives, pancetta/bacon, and wine over the top.
7. Clover the skillet with aluminum foil, transfer to the oven and cook 15-20 minutes, or until the chicken is tender and not pink in the middle.
8. Remove from the oven and let it rest 5 more minutes.
9. Sever at the table with rice, pilaf, or potatoes and a mixed salad, plus a vegetable side dish.
