Skillet Chicken With Tomatoes, Pancetta and Mozzarella
With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken." It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.
- Total:
- Serves: 4 persons
Ingredients
- 3 ½pounds bone-in chicken pieces (or use a 3 1/2 pound chicken cut into 8 pieces)
- 2teaspoons kosher salt
- 1teaspoon black pepper
- 1tablespoon extra-virgin olive oil
- 5ounces pancetta, diced
- 3garlic cloves, thinly sliced
- 2anchovy fillets
- ¼teaspoon red pepper flakes
- 1(28-ounce) can whole plum tomatoes
- 1large basil sprig, plus more chopped basil for serving
- 8ounces bocconcini, halved (or use mozzarella cut into 3/4-inch pieces)
Instructions
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.