RECIPE: Pancetta-wrapped chicken skewers with gremolata and chantrelle crema

VDG Pancetta-Wrapped Chicken Skewers with Gremolata and Chantrelle Crema

Serves 6-8.

I N G R E D I E N T S

Skewers:

2lb boneless skin on chicken thighs/or breasts
200g sliced pancetta

Sauce:

1 yellow onion
3 garlic cloves-minced
250mL dry white wine
500ml 35% cream
1 cup dried chanterelles
1 cup grated parmesan
250ml chicken stock
2 tbsp chopped oregano
1tbsp chopped sage

Method:

1. Wrap chicken pieces with sliced pancetta, push gently to shape.

2. Poke sewers through one end of each piece, bend over to skewer the other end.

3. Heat saucepan over medium heat, add olive oil.

2. Add diced onion, and garlic, sauté for 2 minutes, and deglaze with wine.

3. Add chicken stock, seared chicken, and dried mushrooms.

4. Cook gently, until the stock is 50% gone, or so.

5. Finish with cream, and reduce to sauce consistency. Reserve to reheat later.

6. Cook chicken over charcoal, or gas bbq, be sure to cook chicken to 165F, finish in oven if getting too charred on bbq.

7. Reheat sauce, season, finish with a sprinkling of Gremolata (see below) over chicken skewers.

Gremolata

2 Tbsp Italian Parsley, chopped
2 Tbsp Orange Zest
1 Tbsp Lemon Zest
1 Tsp Cracked Black Pepper 
1 Tsp Maldon Salt
2 Cloves Garlic, minced

Combine all ingredients. 

In addition to our sliced pancetta, you can also find our diced pancetta in our Virtual Salumeria.