| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- 2 cups vegetable oil
- 4 boneless chicken thighs, pounded flat
- Kosher salt and freshly ground black pepper
- 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
- 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
Instructions
- Chicken: Season the chicken with salt and pepper, to taste. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Put the flour, panko and eggs in separate bowls. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.
- In a deep saute pan, heat the vegetable oil over medium heat.
- Put the chicken thighs in the hot oil and cook on first side until golden brown, then turn on the other side. Cook until the internal temperature of the chicken registers 165 degrees F on an instant-read thermometer, about 5 to 6 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.
- Cream sauce: In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the shallots and garlic and cook until translucent, about 2 minutes.
- Stir in the heavy cream and let simmer until reduced by half. Season with salt and pepper, to taste and stir in the chopped sage.
- To serve: Divide the potatoes between 2 plates and top each with 2 chicken thighs. Spoon some of the cream sauce over the top and serve.
- Preheat the oven to 350 degrees F.
- In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes. Using a slotted spoon, remove the potatoes from the oil and put in a bowl.
Reviews
This is very good but needs some quantity adjustments. It’s all delicious but…. Too much flour, panko and eggs. Also too much heavy cream. The potato’s are yummy too but too much oil. Next time I would serve this with mashed potatoes.
This is beyond yummy. Great with mashed potatoes and an extra bit of the gravy.
Very yummy!
One of my family’s favorite dishes!
Not bad at all! My husband really liked it.
I LOVE this recipe. I could make it every week. First made it years ago when this season of Food Network star was current, and still use it to this day. (I made the potatoes the first time, but I usually just make the chicken and sauce and choose a different side)
Tasted great and wasn’t very hard to make. The potatoes needed to cook for more like an hour and fifteen minutes but it may be because I used 1-1/2 lbs. of potatoes. Also, the cream sauce was enough to liberally put over 7 servings and still had extra sauce making the recipe as stated. It all worked out because I cooked 12 chicken thighs and that took a while but I did take a star away for making so much sauce.
My whole family loved this quick and easy meal!
I was shocked at how easy and tasty this was! I used bone-in thighs and high-quality thick bacon. It was delish!
For six thighs I cut the panko, eggs and flour in half. I also used 2 cups of cream instead of three. It was the PERFECT amount.
Other than that, I followed the directions exactly and it turned out great.
The potatoes were yummy and the sauce was simply outstanding. The entire family loved this twist to the usual fried chicken and mashed potatoes meal.
Yummy and easy! I bought the pint of heavy cream and subbed the pancetta for three slices of bacon… Served it with roasted potatoes instead of confit potatoes. I thought this was a really rich dish though and could only eat one chicken thigh.