Chicken Thighs with pancetta, mushrooms in a tomato wine sauce

 


1 lb. crimini or baby portobello mushrooms, sliced

1/3 cup extra virgin olive oil, plus 2 tbsp

3 garlic cloves, minced

1/3 cup chopped pancetta 

3 tbsp chopped parsley

1/2 tsp of pepper

1/2 tsp of salt

1 cup chopped tomatoes with their juice

1/4 cup 2020 Rubino Estates Riserva Sangiovese

8 boneless, skinless chicken thighs 


In a large pan on medium high heat, add 1/3 cup extra virgin olive. Add the pancetta to the hot oil and cook for 2 minutes. Add the minced garlic and cook for another minute.

Add sliced mushrooms, parsley and 1/4 tsp pepper to the pancetta and garlic and cook for 3 minutes.  

Add chopped tomatoes in their juices and Sangiovese wine. Simmer for 10 minutes on low heat.

While the sauce is simmering, season the chicken thighs with the remaining pepper and the salt. 

In a saute pan on medium high heat,  add the remaining 2 tablespoons of extra virgin olive oil and brown both sides of the chicken.  This will take 3-4 minutes per side.

Add chicken thighs to the pan with the simmering sauce and finish cooking the thighs with the sauce for another 5-7 minutes.

Serve with the Rubino Estates 2020 Riserva Sangiovese



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