Equipment
Ingredients
Main
- 15 ml olive oil
- 55 g pancetta
- 1 chicken
- 2 g salt, to taste
- 1 g black pepper, to taste
- 8 garlic, peeled
- 180 ml white wine
- 30 ml balsamic vinegar
- 5 g parsley, minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 892 kcal
- Protein
- 63 g
- Carbohydrates
- 6 g
- Fat
- 66 g
- Fiber
- 0 g
- Sugar
- 3 g
- Sodium
- 1801 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 26 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 354 mg
- Potassium
- 906 mg
- Calcium
- 120 mg
- Iron
- 3.0 mg
- Magnesium
- 67 mg
- Phosphorus
- 671 mg
- Zinc
- 4.8 mg
- Vitamin A
- 77 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 23 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 1.8 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.56 mg
- Niacin
- 17.0 mg
- Folate
- 24 mcg
- Water
- 228 g
- Alcohol
- 5 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Heat the olive oil in a large skillet over medium-high heat.
Add the pancetta to the skillet and cook for 1 minute, stirring occasionally, until it begins to brown.
Place the chicken pieces in the skillet skin-side down and lower the heat to medium.
Season the chicken with salt and pepper.
Scatter the peeled garlic cloves into the spaces between the chicken pieces.
Brown the chicken for 10 to 15 minutes, turning occasionally, until the exterior is colored and the meat is nearly cooked.
Move the chicken to a plate and place it in the 200°C (400°F) oven to finish cooking.
Drain the rendered fat from the skillet, leaving approximately 30ml (2 tablespoons) in the pan.
Increase the heat to high and pour in the white wine or water.
Scrape the bottom of the skillet to release browned bits and simmer until the liquid reduces to a thick, glossy sauce.
Stir the balsamic vinegar into the reduced sauce.
Spoon the sauce, pancetta, and garlic over the chicken and garnish with parsley before serving.
Chef's Notes
- Using a dry white wine like Pinot Grigio or Sauvignon Blanc will yield the best flavor profile for the reduction.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture of the balsamic glaze may change upon thawing.
Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
Troubleshooting
Chicken skin is not crispy
Cause: The pan was overcrowded or the heat was too low during the browning phase.
Fix: Increase the oven temperature for the final minutes of cooking.
Prevention: Ensure the pan is preheated and do not crowd the chicken pieces; cook in batches if necessary.
Sauce is too thin
Cause: The wine or water was not reduced sufficiently before adding the vinegar.
Fix: Continue to reduce the sauce on high heat for 1-2 more minutes.
Prevention: Allow the liquid to simmer on high heat until it reaches a syrupy consistency.
Cultural Context
This dish draws inspiration from classic Italian cooking, where simple, high-quality ingredients are allowed to shine. The combination of savory pancetta, tender chicken, and the sweet-tangy reduction of balsamic vinegar and wine is a hallmark of Italian flavors, often found in rustic home-style meals.
