Roasted Chicken Thighs with Braised Endive and Pancetta

February 16, 2021 Comments Off on Roasted Chicken Thighs with Braised Endive and Pancetta
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Roasted Chicken Thighs with Braised Endive and Pancetta

Braising endive tempers it’s bitter flavor and produces a lovely rich vegetable side that goes well with any protein. I especially like to serve it with chicken or fish. Here chicken thighs are roasted simply with salt and pepper and the resulting crispy skin provides a nice textural contrast to the silky soft endive.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: american, braise, Chicken, dairy-free, dinner, easy, egg-free, endive, lunch, main, nightshade-free, nut-free, pancetta, pork
Servings: 2
Calories: 442kcal
Author: Jenny Ross

Ingredients

  • 4 chicken thighs bone-in, skin on
  • 2 ounces pancetta minced
  • 1 shallot minced
  • 3 endive halved (do not trim then stem end holding them together or they will fall apart during braising), 1/2 pound
  • 2 cloves garlic minced
  • 1 cup chicken stock
  • 2 tablespoons coconut aminos
  • 1 sprig of thyme or 1/4 teaspoon dried
  • 1/2 tablespoon lemon juice
  • zest of 1 lemon
  • salt and pepper to taste
  • fresh parsley for garnish

Instructions

  • Preheat oven to 425ºF and oil a rimmed baking sheet with avocado oil. Season the chicken with salt and pepper and lay on the baking sheet skin side up.
  • Bake at 425ºF for 50 minutes, or until the chicken is brown and crisp.
  • While the chicken cooks, prepare the endive. Add the pancetta to a large pan and cook over medium-high heat until the fat renders out and it becomes crisp. Using a slotted spoon, leave the grease behind and transfer the cooked pancetta to a paper towel lined plate and set aside. Do not clean pan.
  • Add the shallots to the now empty pan and cook over medium high heat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about one minute more. Add the endive, cut side down, nestling it between shallots to ensure it makes contact with the pan. Cook for about 5 minutes to brown then flip and cook the other side until golden, another 5 minutes. Flip back to the cut side and add the stock, coconut aminos, thyme, and pepper. Cook until sauce reduces by half, about 10 minutes.
  • Serve with the pan sauce underneath and the pancetta, lemon, and parsley sprinkled over top.

Notes

You can make the braised endive alone without the pancetta as well. Simply melt a tablespoon of butter or butter flavored coconut oil to sauté the shallots and garlic in
Nutrition for endive and pancetta: Calories: 173 cal, Carbs: 11g, Fiber: 4g, Fat: 12g, Protein: 6g
Nutrition for endive without pancetta: Calories: 154 cal, Carbs: 11g, Fiber: 4g, Fat: 13g, Protein: 4g
Nutrition Facts
Roasted Chicken Thighs with Braised Endive and Pancetta
Amount per Serving
Calories
442
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
233
mg
78
%
Sodium
 
1185
mg
52
%
Potassium
 
1118
mg
32
%
Carbohydrates
 
11
g
4
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
50
g
100
%
Vitamin A
 
2525
IU
51
%
Vitamin C
 
19
mg
23
%
Calcium
 
98
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!

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