Subj : NYT E-Z Dinner - 01
To   : All
From : Dave Drum
Date : Mon Jan 22 2024 16:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skillet Chicken w/Tomatoes, Pancetta & Mozzarella
 Categories: Poultry, Pork, Vegetables, Cheese, Herbs
      Yield: 4 Servings
 
  3 1/2 lb Bone-in chicken pieces
      2 ts Kosher salt
      1 ts Black pepper
      1 tb Extra-virgin olive oil
      5 oz Pancetta; diced
      3 cl Garlic; thin sliced
      2    Anchovy fillets
    1/4 ts Red pepper flakes
     28 oz Can whole plum tomatoes
      1 lg Basil sprig;
           More chopped basil; for
           - serving
      8 oz Bocconcini; halved
           +=OR=+
      8 oz Mozzarella;in 3/4" pieces
 
  Set oven @ 400-|F/205-|C.
  
  Pat chicken dry and season with salt and pepper.
  
  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.
  
  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.
  
  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.
  
  Return chicken to skillet. Transfer skillet to oven and
  cook, uncovered, until chicken is no longer pink, about
  30 minutes.
  
  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.
  
  By Melissa Clark
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Is garlic illegal in England?
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