Awhile ago I said I was going to include more recipes with meat. I haven’t really followed through, so this recipe is my apology to you.
Pancetta and bourbon are good ways to say sorry. Remember that.
I don’t eat meat. I don’t crave it like some people do. I’m much happier with a tray of roasted sweet potato fries than a burger. But that’s me and I’m not going to shame people who like/eat meat. You do you. It’s not my job to tell you what to eat.
My husband DOES eat meat, so a few times a week I try to include some meat in his dinners. I make him a lot of fish but when I find chicken on sale I include that. Which is what happened when I made this recipe. I brought the chicken home and tried to figure out what to do with it.
I also happened to have a package of pancetta that was on sale and some bourbon. And that, my friends, is when magic happened. I think that happens whenever you combine bacon like things and booze.
This was seriously the simplest meal to make but it sounds super fancy. And if you don’t have pancetta, use bacon. And if you don’t have bourbon, what’s wrong with you? Just kidding. You can use another boozy beverage or omit it all together. Your choice. But if you eat meat then DO make this meal because as my husband said, “Would eat again.”
And that’s a huge compliment.
Pancetta Bourbon Chicken
- 1 pound chicken thighs
- 1 package of pancetta or bacon (I used a 4 0z package of pancetta)
- 2 tbsp coconut flour
- 1/2 cup broth or water
- 1/4 cup BBQ sauce
- 1 oz bourbon
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp chopped parsley, optional topping
- Place the chicken thighs in a large bowl and sprinkle with coconut flour. Toss to coat all of the pieces.
- Take half of the pancetta strips and wrap them around the chicken thighs. It’s ok if not every piece of chicken gets a pancetta strip.
- Lightly oil the bottom of your slow cooker and put the chicken in an even layer on the bottom. Add the salt and pepper
- In a small bowl, whisk the broth, BBQ sauce, and bourbon together. Add the Italian seasoning and whisk again. Pour this over the chicken. Cook this on low for 8 to 9 hours.
- Meanwhile, heat a little olive oil in a saute pan and cook the rest of the pancetta until it’s crispy. Once it’s cooled, crumble it up and save until you’re ready to eat.
- During the last 15 minutes of cooking, shred the chicken pieces with a fork. They should fall right apart. Cover and cook for 15 minutes. Serve with the extra pancetta crumbles and chopped parsley.