Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes

Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes
21 Ingredients
  • 2 cups vegetable oil
  • 4 boneless chicken thighs, pounded flat
  • Kosher salt and freshly ground black pepper
  • 2 cups all-purpose flour
  • 2 cups panko
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 4 eggs, lightly beaten
  • 6 ounces pancetta, diced small
  • 2 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 3 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons finely chopped sage leaves
  • Confit Potatoes, recipe follows
  • 1 pound fingerling potatoes, sliced into 1/4-inch disks
  • 6 cloves garlic
  • 2 sprigs rosemary
  • 2 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil, enough to cover potatoes
Nutrition
5152
258% daily value
2 servings
                                       
                                           
     

Fat

668% 434

Saturated

628% 126

Trans

- 2

Monounsaturated

- 225

Polyunsaturated

- 57

Carbs

73% 219

Carbs (net)

- 199

Fiber

82% 21

Sugars

- 20

Sugars, added

- 0

Protein

212% 106

Cholesterol

386% 1157

Sodium

150% 3592

Calcium

74% 738

Magnesium

66% 263

Potassium

81% 2830

Iron

99% 18

Zinc

62% 9

Phosphorus

191% 1337

Vitamin A

192% 1732

Vitamin C

106% 64

Thiamin (B1)

124% 2

Riboflavin (B2)

122% 2

Niacin (B3)

141% 28

Vitamin B6

143% 3

Folate equivalent (total)

129% 516

Folate (food)

- 188

Folic acid

- 193

Vitamin B12

61% 4

Vitamin D

1% 5

Vitamin E

251% 50

Vitamin K

245% 196
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