INGREDIENTS
8
Chicken thighs, boneless skinless
16
thin slices Pancetta
4 cups
Arugula or baby arugula, leaves
3 cloves
Garlic
1
Lemon
3
Potatoes, starchy
3 tbsp
Rosemary, fresh
1 cup
Veal or chicken stock
1
Salt and pepper
1/2 cup
White wine, dry
3 tablespoons EVOO, plus more for dressing greens