Tuesday, December 2, 2008

Chicken with Pancetta and Balsamic Vinegar

Thank you Mark Bitten. He is one of my favorite cookbook/blog authors, but I especially love him for this recipe. I was searching his blog for a recipe using my pancetta from La Quercia, and found this one. It will NOT disappoint I tell ya. I even served it to some foodie friends and they were way impressed.

Cook the chicken in cast iron. Makes all the difference.

Pancetta, my second favorite cured pork. Next to bacon, of course.

Beth and me - about to eat. (Of course our husbands had nothing to do with the pictures, they just wanted to EAT!)

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