Chef Cody Vasek from the Green Mountain Inn joins us with a tasty poultry recipe.
Crisy Chicken Thighs wrapped in pancetta
2 thin slices of pancetta per thigh
Boneless skin on thighs
Place pancetta on work surface, 2 slices layered, place chicken thigh, skin on on top. Roll thigh with pancetta, so the thigh is covered then with wrap with plastic wrap, and then foil. Cook in boiling water for 30minutes submerged. Cool in icebath, take foil and plastic wrap off, using medium heat Teflon pan (keeps from sticking) add oil and sear thigh, place in oven for 10 minutes, crisp on all sides. For this dish we use mash potato or rutubega mash and swiss chard.