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.
Servings 2
Calories 442kcal
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
Calories: 442kcal | Carbohydrates: 11g | Protein: 50g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 1185mg | Potassium: 1118mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2525IU | Vitamin C: 19mg | Calcium: 98mg | Iron: 3mg