Rachael Ray: Chicken With Pancetta, Olives & Cherry Tomatoes

Rachael Ray: Sara Moulton Baked Chicken Thighs With Pancetta, Olives & Cherry Tomatoes

Rachael Ray was honored to be joined by the gracious Sara Moulton, explaining that she has so much to do with her career as a chef. Sara has true, natural talent in the kitchen, so it’s no wonder that another talented chef like Rachael would look up to her the way she does. Sara began by sharing a recipe for Baked Chicken Thighs with Pancetta, Olives, and Cherry Tomatoes. Rachael and Sara explained that they love cooking with chicken thighs because they’re “so forgiving” and easy to make without overcooking them and drying them up. They both also thoroughly enjoy cooking with cast iron!

You can get the recipe for this delicious chicken dish by clicking next page.

Rachael Ray: Sara Moulton Baked Chicken Thighs With Pancetta, Olives & Cherry Tomatoes Recipe Ingredients

• kosher salt and freshly ground black pepper
• 2 oz chopped pancetta (about 1/2 C)
• 1 1/2 tbsp fresh rosemary – chopped
• 1/2 C oil-cured black olives
• 1/2 C dry white wine
• 8 small, bone-in chicken thighs (about 3 to 3 1/4 lbs)
• 2 tbsp extra-virgin olive oil
• 1 tbsp minced garlic
• 1-2 tsp hot red pepper flakes1 1/2 C cherry tomatoes – halved

Rachael Ray: Sara Moulton Baked Chicken Thighs With Pancetta, Olives & Cherry Tomatoes Recipe Directions

1. Preheat the oven to 350 degrees
2. Season the chicken on all sides with salt and pepper
3. Heat the oil in a large ovenproof skillet over medium heat
4. Add the chicken thighs, skin side down, then cook until the skin turns golden brown, about 6-8 minutes
5. Turn and cook another four minutes
6. Transfer the chicken to a plate and set aside
7. Pour off all but 2 tbsp of the fat from the skillet, then throw in the pancetta and cook over medium-low heat, stirring occasionally, until golden, about 3-4 minutes
8. Turn the heat off, then add the chicken, skin side up, with any juices from the plate, back to the pan
9. In a small bowl, mix the rosemary, garlic, and red pepper flakes, then sprinkle the mixture and the olives, over the chicken, distributing evenly
10. Place the cherry tomatoes between the pieces of chicken, then pour the wine over the chicken
11. Bake on the middle shelf of the oven until the chicken is cooked through (160 degrees), about 20 minutes
12. Remove the skillet from the oven, then let the chicken rest for 10 minutes before serving
13. Move the chicken to plates, then spoon some of the tomato-olive mixture and juices from the skillet over each piece