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Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes

Brad Sorenson
  • 30 minutes
  • Serves 2

INGREDIENTS

4

Chicken thighs, boneless

1

Confit potatoes

6 oz

Pancetta

1 lb

Fingerling potatoes

8 cloves

Garlic

1/2 tsp

Oregano, dried

2

sprigs Rosemary

2 tbsp

Sage, leaves

2

Shallots

2

sprigs Thyme, fresh

4

Eggs

2 cups

All-purpose flour

5

Kosher salt and freshly ground black pepper

1/4 tsp

Paprika

1

Olive oil, Extra-virgin

2 cups

Vegetable oil

2 cups

Panko

3 cups

Heavy cream