Skillet Chicken with Pancetta Torn Olives Caramelized Lemons
Ingredients
- 1 to 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon plus 3/4 teaspoon Dijon mustard, divided
- 2 tablespoons olive oil, divided
- 1/2 teaspoon Aleppo pepper, or to taste
- Kosher salt, to taste
- 1/4 pound pancetta, thin slices or coarsely chopped
- 2 small lemons (Meyer or regular)--one for slicing, one for juicing
- 1 tablespoon sugar
- 1 large (or 2 small) shallot, thinly sliced (about 3/4 cup)
- 3/4 cup chicken stock
- 1/2 cup water
- 1/2 cup Castelvetrano olives, pitted and torn into irregular pieces
- Large handful of coarsely chopped dill or parsley
Instructions
Skillet Chicken with Pancetta, Torn Olives & Caramelized Lemons serves 4 original recipe by Food52.
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