Chicken Thighs wrapped with Pancetta, Ale and Barley Risotto with Goat Cheese

The best preparation for chicken thighs, can be done in a cast iron pan.  Serves well with spinach and arugula salad with a strong vinaigrette.


4 chicken thighs, bones removed, skin on

4 large slices of pancetta

2 sprigs fresh thyme

2 Tablespoon Dijon mustard

1 Tablespoon honey

1 Tablespoon soy sauce

salt and pepper


Cut open thighs on cutting board, remove the two bones and generously season with above ingredients except pancetta.  Use the chicken to mop up the cutting board and wrap tight with pancetta, squeeze into cylinder shape with the skin side out.  Put in refridgerator 20 minutes.  Remove, heat cast iron pan to medium heat.  Season chicken with salt and pepper, add a little olive oil to pan and sear evenly on all sides.   Place pan in oven to roast chicken for 20 minutes at 350 degrees.  Remove and allow to rest, baste with butter optional.

Barley Risotto

1 ale beer, local brewery preferred

1 cup barley, toasted

4 ounces goat cheese

1 shallot, fine diced

2 sprigs fresh parsely, choppe

4 leaves of fresh basil, chopped

2 Tablespoon olive oil

2 cups chicken stock

¼ cup parmesan, optional

half of a lemon

1 Tablespoon butter

sweat shallots in olive oil and add barley.  When kernels are hot add beer and stir slowly.  Continue to add chicken stock until barely is al dente.  Finish with goat cheese and parmesan. Just before service add the butter and juice of the lemon.

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