Skillet Chicken With Tomatoes, Pancetta and Mozzarella

Name: Skillet Chicken With Tomatoes, Pancetta and Mozzarella
Total time: 45 min
Ingredients: 3 1/2 pounds bone-in chicken pieces (or use a 3 1/2 pound chicken cut into 8 pieces); 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 tablespoon extra-virgin olive oil; 5 ounces pancetta, diced; 3 garlic cloves, thinly sliced; 2 anchovy fillets; 1/4 teaspoon red pepper flakes; 1 (28-ounce) can whole plum tomatoes; 1 large basil sprig, plus more chopped basil for serving; 8 ounces bocconcini, halved (or use mozzarella cut into 3/4-inch pieces)

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Total: 45 minutes

Servings: 4

Cost: $13.43 /serving

Author : Melissa Clark

bocconcini chicken pancetta

Skillet Chicken With Tomatoes, Pancetta and Mozzarella

Instructions

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Step 1

Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.

Step 2

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.

Step 3

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 oil.

Step 4

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.

Step 5

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

Step 6

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.

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