Spring has arrived and so has the fresh ingredients that come with the season. Fresh peas are in the stores and farmer’s markets to use in a variety of dishes, especially Spring Skillet Chicken with Peas & Pancetta. The combination of seared chicken and sweet peas have a refreshing contrast and make the perfect simple supper.
Searing the chicken, until lightly golden on top is the key to flavor. I prefer to use boneless breasts with skin because the crispy skin adds texture to the entire dish. The best way to tell that the chicken skin is crispy enough, is listening to it crackle in the pan. The juices from the chicken, earthy pancetta and knob of butter, create a rustic sauce for the peas and pancetta to bathe. I like to serve this dish with rustic bread to mob up the juices — this is one Spring weeknight meal to savor.
3-4 boneless chicken with skin
4 ounces Pancetta, diced
1 cup fresh peas or frozen
1 cup chicken broth
1 tablespoon butter
1 scallion, minced
1. In a large skillet, add 1 tablespoon of olive oil and place over medium-high heat. After 2 minutes, add the chicken skin side down. Sear for 4 minutes, listen for the crackling of the skin. Flip over and cook the other side for 3 minutes. Remove the chicken from the skillet and set on a plate, reserve.
2. To the same pan, add the pancetta and cook for 3 minutes, or until lightly golden on the edges. Add the fresh peas and stir. Continue to cook the mixture for 4 minutes. Pour in the chicken broth and stir to combine the flavors.
3. Add the butter to the pan and stir, until melted. Reduce the heat to low and place the chicken breasts on top of the peas and pancetta. Place a lid on the pan and continue to cook for 5 minutes. Remove the lid and sprinkle the entire dish with minced scallions. Serve family style with rustic bread, enjoy!