Paul Kahan's Roast Chicken Thighs with Pancetta, Caramelized Onions and Charred Radicchio
Delicious, full-flavored, oven-to-table dish for the Fall.
|SERVES||2 TO 4|
|PREP TIME||10 MIN|
|COOK TIME||40 MIN|
- 1½ pounds boneless, skin-on chicken thighs
- ¼ cup olive oil
- 1 small head radicchio, cut in 6 wedges
- 2 slices rustic ciabatta bread or similar, toasted and torn into bite-size chunks
- 4oz pancetta, diced in ¼ inch cubes
- 4 shallots, peeled and quartered
- ½ teaspoon fresh thyme, coarsely chopped
- 2 tablespoons honey
- 2 tablespoons saba or aged balsamic vinegar (not too fancy!) + a bit more to serve
- 1 cup chicken stock
- ½ lemon
- salt and pepper
- Preheat the oven to 425°F.
- Season the chicken generously with salt and pepper.
- Preheat an All-Clad D5 Stainless Brushed 4.5 Quart Universal Panover medium-high heat. Add the olive oil and chicken - skin side down. Sauté the chicken until the skin is golden brown, about 7 minutes.
- Flip the chicken to brown the other side, for another 5 minutes. Remove chicken and reserve.
- Add radicchio to the pan, season with salt and pepper, and cook until nicely browned about 5 minutes.
- Remove radicchio from the pan and reserve.
- Add the pancetta to the Universal Pan. Cook until it renders and starts to brown, about 7 minutes.
- Add the shallots, season with a bit of salt, and continue to cook. Cook until the shallots are caramelized and the pancetta is fully cooked and brown for another 5 minutes.
- Add the thyme, honey, saba (or balsamic vinegar), and black pepper to taste (I like 5 or 6 cranks on the pepper mill). Reduce until syrupy and add chicken stock. Continue to cook until reduced by half.
- Add the ciabatta to the sauce and return the chicken and radicchio to the pan. Place the pan in the oven and roast until the chicken is cooked through and the radicchio is tender about 10 minutes.
Finishing any roasted dish with a squeeze of lemon wakes it up before hitting the table.
Chef and partner Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative, and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Dove’s Luncheonette, Publican Quality Bread, Publican Tavern O’Hare. Awarded Outstanding Chef by the James Beard Foundation in 2013, Winner: Who’s Who of Food & Beverage in America in 2014, and Winner: Best Chefs in America in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs. In 2018, his cookbook “Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall," won the IACP award in the “chefs and restaurants” category. In 2019, Kahan released his second book, ‘Cooking For Good Times,” which was named ‘One of The Best Cookbooks Of The Year’ by the New York Times Book Review. A Chicagoan through and through, Kahan is known for developing relationships with Midwestern farmers—leaving a permanent mark on his culinary outlook.
To learn more about this chef, please visit their website at https://www.oneoffhospitality.com
Connect with them on social https://www.instagram.com/paulkahan/