Chicken legs with Pancetta and Balsamic

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Step 1

Heat evoo in pan, about 1/3 cup or enough to coat bottom. Add chicken pieces straight away. Cook without turning for several minutes or until golden on bottom. Turn chicken. Add diced pancetta all around chicken. Add sliced garlic and fresh thyme sprigs. Once pancetta is crispy, add white wine. Wait for 1 minute then add 200 ml veg stock. Season only with pepper. Cover and cook 1 hr. Drizzle chicken with aged balsamic about 2 TB and heat for 2 more minutes. Serve with asparagus, cherry tomato, parsley salad with evoo and lemon juice. Season with salt and pepper.