Chicken Pancetta with Maple Dijon Sauce


The flavors of this chicken dish are truly divine.

It is hard to decide if the pancetta, the rosemary or the maple makes it so wonderful.  Whichever it is, this dish gets gobbled up very quickly.  One night when everyone in our family was on different schedules, I made a whole pan of this.  I left instructions for everyone of what there was for dinner & when I got home, all but 2 of the 8 pieces of chicken were gone. Which doesn't seem so bad until you realize that only one person had eaten dinner so far... that's right! An unnamed person in my house {teenage boy} ate 6 pieces of this chicken.

I hope your family enjoys this dish as much as mine does, but you might want to leave very specific directions that everyone needs a serving!  Serve this with spaghetti squash or with some mashed sweet potatoes for added nourishment.  


Chicken Pancetta with Maple Dijon Sauce



2 pounds boneless, skinless chicken thighs
1/3 cup olive oil
1 cup uncured diced pancetta
2 shallots, peeled & finely sliced
2 tablespoons fresh rosemary, chopped

1/2 cup chicken broth
1/2 cup full fat coconut milk

1 tablespoon maple syrup

1 tablespoon dijon mustard

1/4 cup tapioca flour
2 tablespoons herbs de provence

1 teaspoon salt

1 teaspoon pepper


in a medium size bowl, combine the tapioca flour, herbs de provence, salt & pepper.  dredge the chicken in the flour mixture & set aside.

in a large saute pan, heat the olive oil over medium high heat.    

once the oil is heated, brown the chicken ~ about 3-4 minutes per side, working in batches if necessary.  remove chicken to a plate to keep warm.  

in the same pan, saute the shallots for about 5 minutes, then add in the pancetta until it is nicely browned.  pour in the chicken broth, coconut milk, maple syrup & dijon mustard, stirring well to combine.  

add the chicken back into the pan, cover & turn heat to low for an additional 15 minutes.  check chicken to make sure it is completely cooked.  serve hot.

Love, Cara